The cold and cozy winter season pairs well with a cup of warm tea and a slice of banana bread. Unfortunately, if you’re opting for baked goods from a local café, or perhaps purchasing it from a supermarket, you’re most likely consuming unhealthy ingredients.
The majority of prepared baked goods, including muffins, breads, cookies, and pastries, are made using enriched bleached flour, hydrogenated oils or shortenings, refined sugars, and possibly many additives and preservatives to keep them fresh, soft, and flavorful. Hydrogenated oils are another common term for Trans Fat, which are linked to an increase in inflammation, heart conditions, obesity, high blood pressure, and even diabetes. It’s best to stay away from consuming Trans Fat; you could guarantee you’re keeping them out of your diet by eliminating fast food, and not purchasing processed junk food such as packaged brownies or donuts.
This mouth-watering banana bread is loaded with dietary fiber, potassium, protein, vitamin C, healthy monounsaturated and polyunsaturated fatty acids, and more. Additionally, it’s bursting with anti-inflammatory properties, a key to reducing inflammation throughout your body, naturally. The ginger does more than just add a pungent spicy flavor. Ginger contains anti-inflammatory properties, thus, reduces inflammation in your joints. In fact, many clients who deal with internal inflammation due to various conditions, such as joint pain and swelling, have found major relief upon incorporating ginger and turmeric in their diets. Ginger is also great in relieving nausea, especially morning sickness, digestive discomfort, and indigestion. Ginger is mentioned in both the Qur’an and Sunnah, and I’ve collected and shared further studies of the benefits of ginger in my book, Sunnah Superfoods. I’ve also included methods of storing and preparing ginger, alongside many recipes friendly to even the pickiest of eaters. With that being said, I’d highly recommend you incorporate more ginger in your diet, either fresh or in its dried version.
Try this ginger banana bread recipe, and feel free to add an additional tablespoon of ginger for a pungent yet tasty burst. This tasty banana bread is free of bleached enriched flour, refined added sweeteners, hydrogenated oil, and unhealthy preservatives. It’s sweetened naturally from the bananas, and the coconut palm sugar. Coconut palm sugar has a low glycemic index, and thus does not cause your blood to spike and lead to further cravings. It contains vitamins and minerals, and best of all it has a perfectly sweet taste that incorporates well in this recipe. Give it a try, and be sure to share some with your kids!
1 ½ cups organic unbleached flour
¾ cup organic coconut palm sugar
½ teaspoon Himalayan pink salt
1 teaspoon baking soda
1 cup bananas, mashed
½ cup organic butter, melted (or coconut oil, melted)
2 organic eggs, beaten
¼ cup water
1 ½ tablespoons cinnamon
1 tablespoon ginger, ground
¾ cup raw walnuts, chopped
½ cup raisins or cranberries (optional)
Preheat your oven to 350 degrees Fahrenheit.
Grease the loaf pan with a small amount of organic butter or coconut oil.
Mix the flour, coconut palm sugar, baking soda and pink salt in a bowl. Set aside.
In a large mixing bowl, mix the bananas, eggs, water, butter, cinnamon and ginger until well incorporated.
Add the dry ingredients slowly; be wary not to overmix.
Use a spatula to fold in the walnuts and raisins. Transfer to the loaf pan.
Bake for 40-50 minutes, or until golden brown. Remove from oven; allow it to cool completely prior to slicing. Enjoy with a cup of warm tea!
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.