The perfect banana bread for colder seasons with a twist.
Preheat the oven to 180℃/350℉
Grease a rectangular baking tin (about 11x4 inch) with some coocnut oil. Set aside.
In a bowl mash the bananas very well with the back of a fork. Add melted coocnut oil and apple cider vinegar.
In a second bowl mix together all the dry ingredients.
Fold wet into dry ingredients and fill into baking tin. Be careful not to overmix. Otherwise the banana bread won't get as fluffy as it should.
Bake for 40-45 minutes. A little before the end of the baking time stick a toothpick into the middle of the cake. If it comes out clean your cake is done.
Let cook on a cooling rack.
Enjoy! Can be stored in an airtight container in the fridge and holds up to 5 days.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?
*Note: Simply make your own Chai spice.
In a small bowl mix together
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