Jamacian Spice Bread
An old school twist on Bananna Bread
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
- 3 Eggs
- 1/4 Cup Molasses or Golden Syrup Maple Syrup or Honey can be substituted
- 1 teaspoon Vanilla Extract
- 270 grams mashed Banana
- 1/2 Cup Coconut Flour
- 3/4 Cup Almond Meal
- 1/4 Cup Arrowroot Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- 1/2 teaspoon Mixed Spice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon ground Ginger
- dash of Salt
- 2 Tablespoon Milk of choice
- 1/2 Cup Sultanas or Raisons
Preheat the oven to 175C/350F. Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
Add the molasses and continue to beat on medium. Add the vanilla extract.
Blend and pulse the Bananas (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
Add the blended bananas to the mixing bowl and beat on medium until well combined. Add milk.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the Raisons/sultanas and stir through.
Pour the mixture into the prepared tin.
Bake for 55-60 minutes, or until cooked through.
Allow to cool in the tin.