Whole Wheat Allspice-Ginger Banana Bread
Allspice is actually a dried berry that tastes a little spicier and more complex than cinnamon. Try swapping it out for cinnamon in baked goods. Ground ginger adds a somewhat spicy and bright citrus note to baked goods as well. Food blogger Katie Barszcz of The Small Boston Kitchen shares this recipe in a piece about spring cleaning in your spice cabinet.
- 1 ½ cups whole wheat flour
- ½ cup white flour
- ½ cup sweetened shredded coconut
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 ½ tsp ground allspice
- 1 tsp ground ginger
- Pinch of salt
- 2 very soft bananas, peeled and mashed (about 1 cup)
- ¾ cups chocolate chips
- 1 egg
- 1 tsp vanilla extract
- ½ cup brown sugar
- ¾ cup buttermilk
- Preheat the oven to 375 degrees.
- In a small skillet, toast the coconut, stirring frequently, until it starts to turn golden. Remove from heat and set aside to cool.
- In a medium bowl, combine the flours, baking powder and soda, allspice, ginger and salt. Add chocolate chips and coconut, stir to combine and set aside.
- In another medium sized bowl, combine mashed bananas, brown sugar, vanilla extract and egg. Add buttermilk and stir to combine all ingredients.
- Gently fold the wet ingredients into the dry ingredients just until the dough comes together. Do not over mix.
- Pour dough (which will be fairly wet) into a buttered bread pan. Bake for approximately 30-35 minutes, or until golden brown and a toothpick inserted to the center of bread comes out clean.
- Store bread in an airtight container or tightly wrapped. Will keep for 3-4 days.
Yield: 1 loaf
Meet Katie Barszcz
Katie Barszcz had been creating recipes in her The Small Boston Kitchen since 2009 when she realized that in the kitchen was where she was happiest. In January 2011, she gave up her corporate job to enroll in culinary school. She is now the co-owner of the The Skinny Beet, a personal chef and catering service serving the Greater Boston area and her writing and photography have been featured in Boston.com, Boston Magazine, The Kitchn, Eater Boston and Boston Public Radio Kitchen.