Once you’ve tried turmeric banana bread you WON’T go back. This sweet treat has a mild spice and subtle golden hue and it will help you use up those rapidly ripening or overly ripe bananas that you’ve been racking up in the freezer for a year. The pantry and freezer deserve a little spring cleaning too! Here’s the perfect recipe to enjoy those bananas with a simple turmeric twist.
1 ¼ cup sugar
½ cup butter or margarine, softened
1 ½ cups mashed very ripe bananas (3-4 medium)
½ cups almond milk
1 tsp vanilla extract
2 ½ gluten free flour
2 Tbsp (or 2 sachets) Golden Root turmeric latte mix
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts or sliced almonds
- Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F. Grease bottom of 1 loaf pan, 9x5x3 inches using coconut oil
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, almond milk and vanilla. Beat until smooth. Stir in flour, Golden Root turmeric latte mix, baking soda, and salt. Take note of the beautiful golden batter, then stir in nuts of your choice. Pour into loaf pan.
- Bake for about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes after baking. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.