Sometimes when I’m writing blog posts, I sit back and think “is this really worth writing about?”. As a content marketer, I am always looking for ways to differentiate myself from other content creators. There are so many food blogs out there, and many quality gluten free ones, too, so often I’m left wondering what makes my recipes different. I mean, does the work really need another recipe for gluten-free banana bread?
The answer: probably not. But that’s not going to stop me from writing about it. What makes my recipe different from everyone else’s is precisely that it’s mine. Whether that makes it valuable to anyone else, I don’t know. But I like it, and I hope that you will too.
As my regular readers will know, I really like cooking with spices. I used to work in a spice shop, which taught me so much about pairing flavour profiles and bringing out the best in various ingredients. For this recipe, I’ve used a combination of cinnamon, nutmeg, allspice, ginger, coriander, and cardamom, which is not dissimilar to the mix I use to make gingerbread. Cinnamon works so well in baking (and in savoury dishes too, such as this rice dish and this salad), and it’s a pretty standard addition to banana bread. Coriander and cardamom, however, have a more savoury profile, and are usually found in curries and Middle Eastern dishes. They’re both quite strong flavours, but when used in modelling, they can add a nice, rich undertone to sweet recipes as well. To finish off the recipe, I added a dash of vanilla extract for that hit of sweetness and to bring out that traditional banana bread flavour.
If you wanted to pimp up this recipe even further, you could try adding some chopped walnuts, or even some chocolate chips (chocolate goes so well with spices – don’t be afraid to try it). Sprinkling some oats or desiccated coconut over the top of the batter before baking would add a nice crunchy topping as well. Infinite possibilities!
As always, let me know how you go with this recipe, and don’t forget to connect with me on Instagram, Facebook, Twitter and Pinterest, and subscribe to my newsletter. I love hearing from you guys and seeing your kitchen adventures.
Until next time…Happy baking!