SPICED BANANA BREAD WITH NUTMEG AND CARDAMOM
Looking for a gluten-free treat for your next breakfast or brunch? Then you need my Spiced Banana Bread! This recipe amps up the familiar flavors of traditional banana bread with spicy cinnamon, warming nutmeg, and sweet cardamom. And can we talk about that topping?
Instead of simply laying a sliced banana on top (which can cause the fruit to become black and chewy) this bad boy gently caramelizes, resulting in a golden, gooey and sweet topping free of refined sugar.
The nuts and bolts of this recipe are simple: mix wet and dry ingredients separately, then combine and pour into a prepared pan. It doesn’t get much easier! It’s a great recipe to make with kids, especially if they’re old enough to mash the bananas. If you give them a large enough bowl, they smash, mash , and splatter to their hearts’ content. In fact, they may even improve the texture!
Why Almond Flour?
Bananas pair so well with nuts that I couldn’t imagine making gluten-free banana bread without almond flour. As with most of my baked goods made with almond flour, I recommend sifting the dry ingredients before incorporating them with wet. This will break up any clumps, and also fluffify (I’m making that a word) the texture.
If you’re interested in learning more about why I cook with gluten- and refined-sugar-free ingredients, check out this post.
Food Styling Tips
While my Spiced Banana Bread is totally delicious without the caramelized banana on top, its added sweetness is what takes this recipe to the next level!
When it comes to achieving the perfect golden banana topping, more is better. Don’t be afraid to really slather on that melted coconut oil! It’s okay if it oozes into the batter a bit; it won’t affect the overall texture. In fact, I think it helps to make the top brown even better. Ditto for the coconut sugar. While it won’t be as pretty if you’re intentionally sloppy, it’s okay if a few sugar crystals find their way onto your unbaked loaf.