I had a slice of toasted banana bread in a cafe recently and it reminded me of how delicious it is and so simple to make. There are always a few sorry looking bananas left lurking in the fruit bowl at the end of the shopping week so it is great to have a recipe to use them up.
I started using chia seeds last May and since using them both my husband and I have definitely noticed an improvement in our energy levels. I am delighted to have tested them as a replacement for eggs and see that they make a great alternative. The added nutritional benefits of cooca nibs and coconut oil are also a bonus and help lessen the guilt of having an extra slice. This isn’t sugar free but I used dark unrefined muscovado sugar which gave the bread a lovely sticky texture. Delicious.
- 225g plain flour
- 1 tsp cinnamon
- 150g dark muscovado sugar
- 50g coconut oil (melt after weighing and allow to cool)
- 2 tbsp chia seeds mixed with 6 tbsp water, stir and leave for five minutes
- 2 bananas, mashed
- 1/2 tsp of vanilla extract
- Scant handful of cocoa nibs
Preheat oven to 180 degrees and line a loaf tin with greaseproof paper.
Put sugar, chia seeds (should be egg like consistency after soaking) and the cooled coconut oil into a mixer and beat until creamy.
Add the banana and vanilla extract and slowly combine.
Add the flour, cinnamon and cocoa nibs and lightly stir until there is no trace of flour.
Scrape into the loaf tin and place in the preheated oven for approximately 40 minutes. Cool on a wire rack before slicing, serving and devouring!