Banana Bread, Long Pepper, Cardamom
Ingredients
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Maple syrup
120g
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Ripe bananas (mashed)
4 + 1 (for the top)
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Large eggs
3
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Grape seed oil
110g
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Flour
200g
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Cardamom powder
1 tsp
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Red Long Pepper powder
1 tsp
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Baking powder
1 tsp
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Bicarbonate soda
½ tsp
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Salt
½ tsp
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Gluten free version
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Light buckwheat flour
100g
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Almond flour
100g
Preheat the oven to 175°C. Grease a loaf tin or line it with baking paper, leaving the edges hanging over the sides.
In a large bowl, mash the 4 bananas. Add the liquid ingredients, the Cardamom and the Red Long Pepper powders. Mix until you obtain a smooth texture.
In another large bowl, mix the flours (or plain flour, depending on the version you have chosen), baking powder, bicarbonate of soda and salt. Gently fold in the banana mixture until completely smooth.
Pour the batter into the tin. Cut the remaining banana in half lengthwise and place on top.
Bake for 55 to 60 minutes, until a toothpick inserted in the centre comes out clean. Leave to cool for 15 minutes in the tin, then turn out and leave to cool completely on a wire rack.
