Chai Spice Banana Bread - Burbury Whole Foods

Consistently, we hear rave reviews about the exceptional cuisine featured in our retreats at Soma Byron Bay. The food stands out as a highlight for our clients, and there’s a good reason behind it. The credit goes to Tash, Tom, the exceptional team at Burbury Whole Foods, who take charge of catering for your retreat. Their passion lies in championing a sustainable and regenerative food industry, aiming to ignite a deeper, more meaningful connection between people and their food.

We are delighted to introduce you to one of Tash and Tom's favorite cakes - Chai Spice Banana Bread.

Ingredients  

  • 7 medium old bananas (1.2kg when peeled) 

  • 1 cup coconut cream

  • 1⁄2 cup olive oil

  • 1 tsp vanilla powder or 2 tsp vanilla paste

  • 1 tsp apple cider vinegar

  • 3⁄4 cup brown rice flour 

  • 1⁄4 cup tapioca flour 

  • 11⁄2 tsp ground ginger 

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • 1⁄2 tsp bicarbonate of soda 

  • 1⁄2 tsp ground cardamon 

  • 1⁄2 tsp ground nutmeg

  • 11⁄2 cups almond meal

  • 1 cup coconut sugar

  • 1⁄2 cup shredded coconut 

  • 1⁄4 tsp salt

    Icing

  • 3 tbsp maple

  • 2 tbsp tahini  

  • 4 tbsp coconut yogurt  

Process

1. Preheat the oven to 180°C fan. Line two 7cm-deep, 22 x 11cm loaf tins with baking paper, ensuring the bottoms and sides are covered.

2. For the wet ingredients, combine 5 bananas, coconut cream, olive oil, vanilla and apple cider vinegar using a food processor. It should be a little bit chunky rather than completely smooth. Once combined, set aside.

3. For the dry ingredients, in a separate large mixing bowl, sift in the rice flour, tapioca flour, ginger, baking powder, cinnamon, bicarbonate of soda, cardamom and nutmeg. Add the almond meal, coconut sugar, shredded coconut and salt. Mix well with a whisk to remove any lumps.

4. Add the wet mixture to the dry ingredients and combine well with a wooden spoon.

5. Pour the mixture evenly into each of the prepared loaf tins. Cut the last two bananas lengthways and place 2 slices of banana on top of each.

6. Bake for 30 minutes or until cooked all the way through. You can check this by placing a knife in the centre and seeing if it comes out wet. A little bit of mixture is okay. Leave to cool for 10 minutes in the loaf tins then transfer to a wire rack to cool completely.

7. While you're waiting for the loaves to cool, make the icing. In a small bowl, combine the icing ingredients using a fork. Spilt the mixture in half and spread evenly on the loaves. Enjoy! 

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