Festive Ginger-Spiced Banana Bread
Ingredients
- 215g (2 medium) Bananas
- 15g Peanut Butter (I used @macr0mike PB+ Snickerdoodle)
- 130g (1 cup) Wholemeal Flour
- 185ml (3/4 cup) Almond Milk
- 40g (1/3 cup) Coconut Sugar
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- Pinch Pink Salt
Preparation
Preheat oven to 180°C.
In a large bowl mash bananas well and add remaining ingredients.
Mix together until smooth and well combined.
Pour into a lined cake tin and bake in the oven for 25-30 minutes or until cooked through.
Store in the fridge for up to a week or in the freezer for up to 6 months.
