Banana Chia Seed Bread
We are all familiar with that thick cafe style banana bread, sitting in a cake stand on the shop counter.
Well, what if I told you that I have a recipe that tastes better, contains no inflammatory wheat flours or processed sugars and packs an omega-3 punch?!
You’d grab your whisk and bowl right?
This recipe is so quick and easy to make it’s not funny- no excuses.
8 thick cafe style slices, or 16 thin.
1/3 cup coconut oil
2 tbsp. rice malt syrup
3 eggs, room temperature
1 ½ cups brown rice flour, or other flour of choice
2 tsp. cinnamon
1 tsp. baking powder
½ tsp. bi-carb soda
3 overripe bananas
1 tbsp. chia seeds + extra for sprinkling
1/3 cup almond milk, or other milk of choice
Preheat the oven to 170C and line a loaf tin. I cheated and used my Tupperware silicone-tin.
In a mixing bowl, add the liquid coconut oil and rice malt syrup. Beat together with a whisk.
Add eggs one at a time, beating each for 2 minutes before adding the next.
Next, add the flour, cinnamon, chia seeds, baking powder and bi-carb. Mix until all ingredients are combined before adding in milk.
In a seperate bowl, mash the bananas.
Fold the bananas through the batter using a metal spoon, and pour it into your loaf tin.
Sprinkle chia seeds over the top of the loaf.
Bake the banana bread in the 170C oven for 40-50mins (depending on your oven), or until a skewer comes out clean.
Enjoy with some nut-butter for breakfast or on it’s own for a delicous snack during the day!
This recipe was adapted from MOVE NOURISH BELIEVE.
Love + light,