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.