Banana, Parsnip & Cardamom Bread
My girls LOVE this bread. Not only is it a fun and tasty way to add some parsnips into their diet, but this bread comes together really easily! The parsnips don’t overwhelm the flavor of this bread and actually go really nicely with the sweet bananas, dates and cardamom which are the stars of the show!
We love serving this bread with a glass of raw whole milk and a side of scrambled eggs for a complete meal. It also makes for a really tasty afternoon snack when served with a few steamed milks for good measure!
I hope you and your kiddos love this bread as much as we do. The possibilities are endless here and I’d imagine this would work well with carrots or zucchini in place of the parsnips if you don’t have any parsnips available.
Banana, Parsnip & Cardamom Bread
PREP TIME: 15 minutes COOK TIME: 1 hour SERVES: 1 Loaf
3/4 cup Medjool Dates, pitted and chopped (about 8-9 dates)
1/2 cup boiling water
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups sprouted spelt flour (see note)
1/2 teaspoon unrefined salt
1 1/2 teaspoons ground cardamom
1 teaspoon baking soda
3 large, overripe bananas, mashed
1 cup shredded raw parsnips
Preparation
Preheat the oven to 350F. Line a 8 1/2 X 4 1/2 inch loaf pan with parchment paper.
Soak the dates in a bowl with the boiling water to really soften them up for about 15 minutes. Then, add the dates, along the with soaking water to the bowl of a food processor. Process until a smooth paste forms. Add the butter, eggs and vanilla and process until well blended.
In a large bowl combine the flour, salt, cardamom and baking soda. Mix with a wooden spoon.
Pour the wet mixture into the bowl with the dry ingredients and mix well. Add the mashed bananas and fold in the parsnips.
Pour the mixture into the prepared loaf pan and bake in the oven until cooked through, about 55-60 minutes (cooking times will vary from kitchen to kitchen so start checking your loaf often around the 50 minute mark).
Notes
Store this bread in an airtight container on the counter for 1 day and then place in the fridge for 5 days. You can purchase sprouted spelt from a lot of grocery stores these days. However, my favorite sprouted flours come from from Second Spring.
