Hawaij Spiced Rye Banana Bread

• For the bread
• 3 ripe bananas, mashed + 1 whole, for the top
• 100 grams (1 cup) rye flour, or any other flour you'd like
• 70 grams (1/2 cup) plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 2 teaspoons Hawaij spice mix (recipe follows - check notes)
• 1/2 teaspoon salt
• 200 grams (1 cup) brown sugar, loose
• 60 milliliters (1/4 cup) vegetable oil
• 60 milliliters (1/4 cup) whole milk + 1/2 teaspoon vinegar (leave this mixture for 10 minutes to curdle, or use the same amount of buttermilk or yoghurt)
• 1 egg
• For the Hawaij Spice Mix
• 1 tablespoon ground ginger
• 1 tablespoon cardamom
• 1/4 teaspoon each: cloves, cinnamon, nutmeg

1. For the spice blend: just mix all the ingredients together and keep it in a airtight little container for-like-ever.
2. For the bread: Preheat your oven to 180u0b0C/350u0b0F and grease very well a standard loaf pan, set aside.rnrnIn your mixing bowl, mash your 3 bananas, then add the egg, oil, brown sugar and give it a whisk to combine. On top of it, sieve your flours, bicarbonate of soda, baking powder, salt and the hawaij, give it a good whisk, add your milk (or yoghurt or buttermilk) and mix again. Pour the batter into your prepared pan. Slice the remaining banana in half and place both halves on top of the raw batter.rnrnBake it for about 50 minutes to an hour, or until a toothpick inserted in the center comes out clean (check on the 50 minutes mark). Leave it to cool for 15 minutes and enjoy with a good cup of coffee.

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Taken from food52.com/recipes/62778-hawaij-spiced-rye-banana-bread (may not work)