The gingerbread in German-speaking European countries is traditionally a soft, baked cookie. Sometimes glazed with sugar and decorated with almonds, and dried fruit, or spread with a jam, and coated in chocolate. They also have no distinct ginger flavour. This banana bread resembles the chocolate-covered version. We hope that you'll give this a try!
- BANANA BREAD
- 2 large bananas (around 240g)
- 1/2 tsp vanilla extract
- 100g oat flour
- 100g spelt flour
- 50g ground hazelnuts or almonds
- 20g flaxseeds
- 2 tbsp coconut sugar
- 2 tsp gingerbread spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- JAM AND CHOCOLATE GLAZE
- 1/3 cup apricot or red currant jam
- 2 tbsp cacao powder
- 1 heaping tbsp cashew or almond butter
- 1/4 cup maple or date syrup
- 2 tbsp coconut oil
- 2-3 tbsp plant milk (add more or less if needed)
- Preheat oven to 200°C (400°F). Line or grease a bread pan/tin.
- Using a hand blender, or a mixer, blend together the plant milk, banana and vanilla. Set aside.
- In a large mixing bowl, add the dry ingredients, and pour in the banana milk mixture. Stir with a spatula until a smooth batter forms.
- Pour batter into the bread pan, and bake for 25-30 mins.
- Let it cool completely before removing the from the pan.
- Spread the jam evenly on top and the sides. Store in the fridge to set, while making the chocolate glaze.
- Simply melt together the nut butter, cacao powder, syrup and coconut oil in a small sauce pan. Add the plant milk a tablespoon at a time until the mixture is thick and not too runny.
- Get the cake from the fridge and carefully pour the glaze all over. Make sure you cover every inch of the cake!
- Store in the fridge to cool and set. Any leftover glaze can be stored in a jar in the fridge to incorporate to the next sweet treat that you'll be making.