I had some bananas to use up, and I was inspired by this recipe to make some banana bread with cardamom in it (because cardamom is my favourite spice in the whole world!). I think blueberries go pretty well with cardamom so I added them in, and I made some modifications so I could use maple syrup instead of the sugar (I’m taking a break from any type of cane sugar for the time being). Oh and I used spelt flour too. Here is the adapted version:
¼ cup coconut milk 1/3 cup almond milk ½ cup maple syrup 1 tablespoon coconut oil (or any kind of vegetable oil) 1 teaspoon vanilla 2 ripe bananas 2 heaping cups spelt flour 1 teaspoon cardamom 1 teaspoon cinnamon 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 cup frozen blueberries
Preheat the oven to 350 degrees F. Oil/spray a loaf pan. Blend together the coconut milk, almond milk, maple syrup, coconut oil, vanilla and bananas. In a large bowl, combine the spelt flour, cardamom, cinnamon, baking powder and baking soda. Pour the wet ingredients into the dry and stir until just mixed. Fold in the blueberries. Pour batter into the loaf pan and bake for 45-50 minutes, until a knife inserted in the center comes out clean.
Tip: If the top starts to brown up before it’s ready, put a piece of tinfoil over it so it doesn’t brown too much.