This banana chia bread is gluten free (if you use gluten free baking powder) and dairy free. This recipe is inspired by the fantastic banana chia bread served at Bondi Wholefoods (http://www.bondiwholefoods.com.au/) – which like my pictured banana bread, is served with ricotta on the side. The recipe makes a very moist, dense loaf. As the ingredients include chia and LSA – which is packed full of nutrients and fibre – this banana bread is more nutritious than your stock-standard banana bread.
- 3 ripe bananas mashed
- 1/3 cup honey
- 1/2 cup coconut oil (melted)
- 2 teaspoons light oil (sunflower, canola etc)
- 1 teaspoon vanilla extract or essence
- 2 eggs
- 1/2 cup of almond milk (for dairy free – or substitute regular milk)
- 2 cups almond meal
- 1/3 cup LSA (linseed, sunflower and almond mix)
- 1/3 cup chia seeds
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- Pinch salt
- 1 cup of blueberries (I used frozen blueberries)
Preheat the oven to 170 degrees celsius (340 f).
Combine the first 7 wet ingredients, beat together well to combine with a wooden spoon or using a cake mixer.
Combine the dry ingredients (at 7 to 13 above) in a large bowl.
Stir the wet ingredients into the dry until just combined. The mixture will be quite wet. Stir the blueberries through the mixture.
Line a 23cm by 13 cm (9 by 5 inch) loaf tin with baking paper. Pour the batter into the tin and bake at 170 degrees for 50 – 55 minutes.
The loaf is done when a skewer or knife comes out clean – it will likely be a dark brown on the outside as it needs a long cooking time to ensure it is cooked through. Leave the banana bread in the pan until cool as it will continue to firm up as it cools.
Serve sliced with your choice of toppings. I like serving with a little ricotta mixed together with greek yoghurt and berries. The loaf is also great on its own or with butter.
Substitutions: I have also made this loaf substituting 1 cup of coconut flour for 1 cup of the almond meal (reducing the almond meal to 1 cup). As coconut flour makes the mixture more dry, I added 1/2 cup extra almond milk.