This banana bread is gooey, bananary and packed with goodness. It's oil free and vegan (obvy) and tastes delicious.
Ingredients:
- 250g of wholewheat flour
- 50g of raw cacao powder
- 2/3 of baking powder
- 2/3 of bicarbonate of soda
- 3tbsp of chia seeds
- 120g of almond milk (you can use any non-dairy milk)
- 200g of medjool dates (chopped and stones removed)
- 5 ripe bananas
- Preheat the oven to 180c and line your bread tin with greaseproof paper.
- In a jug with 120g of water, soak your chia seeds for 15 minutes. They should go goopy and start to stick together.
- Meanwhile, sieve the flour, cacao, baking powder, bicarbonate of soda into a bowl. Stir.
- In a blender, add the bananas, almond milk and dates and blend together.
- Pour out the blender mixture and stir into the dry ingredients.
- Add your chia seed 'eggs' and mix together. Make sure everything is well combined and light and fluffy.
- Cook in the oven for roughly 45 - 60 minutes. It can vary depending on your oven. I ended up cooking my bread for just over 2 hours. You will know when your bread is done if you stick a cake tester (or a chopstick) into the bread and it comes out clean.
- Serve with banana slices on top! Or not. This last part is completely optional.
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