Remember when I made the Spirulina Cake not too long ago? If you’re unfamiliar with Spirulina, it’s one of the moment’s trendy superfoods that is most often available in powdered form. You can add it to smoothies, cereals, salads, or as I’ve done, cake. And now? Banana bread!
While the Spirulina Cake had a very mild spirulina flavor, (which was most welcome in a cake), this banana bread brings more flavor. As a form of algae, it has an earthy, almost grassy plant taste. It’s not my favorite. HOWEVER, I’ve been told it’s an acquired taste. And most importantly, in cake, it works. And in banana bread, it also works! The natural sweetness from the banana really plays well with the spirulina. Neither overpower the other and I have to admit, when I tasted it, I was shocked. It’s SO delicious.
I was not expecting to share the recipe, I just wanted to experiment for myself and see what I could do with spirulina. It turns out, it’s worth sharing and it’s my banana bread “go-to” of the moment. The rich green hue is so intriguing, the bread is gluten free, it has absolutely no refined sugar, and no butter. About that last part though. It may not have butter in it, but I thought it was critical to spread butter on it while warm. And I recommend that you do the same. It takes this bread from good to outstanding.
I can’t wait to hear what you think! Happy green baking. 🙂