Spiced with cinnamon, nutmeg, and aromatic cardamom and sweetened with coconut sugar and honey, this deep-dark quick rye bread with a super moist and tender texture and lots of banana flavour is a hearty and healthy take on a regular banana bread recipe. It's filled with 100% nutritious, earthy rye flour and is free from refined sugar. With a combination of over-ripe banans, aromatic warming spices, good quality honey and earthy rye flour, this bread guarantees great taste experiences. Be sure to use really ripe bananas - the more dark brown spots on the skin, the better.
Rye is a close relative of both wheat and barley. It has a deep, rich taste and is packed with vitamins, minerals and soluble fiber. Rye has been linked to a reduced risk of cardiovascular disease, colon cancer, breast cancer and diabetes.
100% Rye Banana Bread adapted from Kingarthurbaking
120 g Unsalted butter, at room temperature
100 g Coconut sugar
1 tsp Dr. Oetker vanilla bean paste
1 tsp Cinnamon
1/4 tsp Nutmeg
10 Cardamom
1 1/2 teaspoons Baking powder
1/2 tsp Baking soda
A pinch of sea salt
3 Large, very ripe banana, mashed plus one extra for the topping
85 g / 4 tbsp Honey
2 Large eggs, at room-temperature
160 g Organic whole-grain rye flour
160 g Light rye flour (I am using Roggenmehl #997)
