It was a cold Sunday afternoon, tea-time was approaching and I had been thinking about bananas for a whole week.
Those three “Chiquitas” I had bought at the start of the week had gone completely ripe, making it the perfect time to experiment with a banana bread recipe.
I‘d never baked banana bread before and wanted to come up with a healthy, yet yummy recipe that wouldn’t taste too sweet. So I rolled up my sleeves, glanced at the ingredients in my cupboard and improvised.
This recipe is naturally gluten free, vegan and free from refined sugars. It’s a true crowd-pleaser, so it won’t last long if you live with someone else!
- 3 ripe bananas (300/350 grams peeled)
- 200 grams of gluten free oats
- 3 tablespoons of chia seeds
- 3 tablespoons of cocoa nibs
- 250 ml of almond milk (or the milk of your choice)
- 2 tablespoons of maple syrup
- 2 teaspoons of bicarbonate of soda
- 1 tablespoon of lemon juice (or vinegar)
- A pinch of salt
- Some oil to grease your loaf tin (I used almond oil)
Preheat the oven to 180C. Then, in a large bowl, mash your ripe bananas until smooth and creamy.
Add 200 grams of gluten free oats, 3 tablespoons of chia seeds and 3 tablespoons of cocoa nibs. Mix everything together and keep stirring until your batter looks compact and sticky (it should feel hard to work).
Then pour 250ml of unsweetened almond milk, 2 tablespoons of maple syrup, 1 tablespoon of lemon juice, 2 teaspoons of bicarbonate of soda and a pinch of salt - you can add more maple syrup if you want your bread to be sweeter. Mix everything together until a creamy batter forms. Grease a loaf tin (or two smaller ciabatta-bread tins, like I did) with the fat of your choice. I used almond oil. Then pour the batter - I added some almond flakes on top to decorate.
Cook your banana bread in the oven for 45-50 minutes.
Let cool completely before serving it.
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