Another one of my “used to love” foods was banana bread. I used to kid myself about how healthy it must be for me to eat bread made from bananas. Yeah right. Not only is there plenty of banana…but a heap of sugar too. That and yucky additives as well.
So since I quit sugar I have been making different banana breads to try and come close to the ones I used to love. This one is my favourite as it’s so yummy, easy to make and full of goodness! Due to the almond meal and chia seeds it is filling as well. Great for both toddlers and adults (Miss H loves this for morning tea).
The original recipe is from the lovely Jenine at Foodness for Goodness Sake. My recipe below is a thermomix conversion. Please see her site for the original, some more info on the health benefits – and a nicer (uneaten) photo!
The best way to enjoy it (in my humble opinion) is to toast it in your sandwich press. I generally make it without icing and it is just as yum. Delish! Give it a go and it to your weekly meal plans.
Read my interview with Jenine to find out more about her approach to food!
- 4 tbsp chia seeds
- 1 cup coconut water (if I don’t have this, I use filtered water)
- 50g coconut oil
- 5 eggs
- 60g Pureharvest rice malt syrup
- 3 to 4 ripe bananas
- 180g almond meal
- 40g shredded coconut (all natural with no additives)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract (pure, alcohol free)
- 1 tbsp apple cider vinegar
- Soak chia seeds in coconut water for 15 minutes, stirring a few times.
- Preheat oven to 180 °C and line a loaf or cake tin with baking paper.
- Place coconut oil in bowl and melt slightly. 60°C, spd 3, 15 to 20 seconds (depending on temperature of oil to begin with).
- Add eggs and rice malt syrup to the bowl. Mix spd 3, 5-10 seconds.
- Add bananas. Mix spd 5, 10 seconds (some lumps are ok!).
- Add almond meal, coconut, baking powder, cinnamon and vanilla. Mix spd 4, 5 seconds. Scrape down sides of bowl.
- Add chia mix (this should now be a gel like consistency) and apple cider vinegar. Mix spd 4, 5 seconds.
- Pour into lined tin and bake for approximately 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Chia seeds can make a cake seem undercooked when removed from the oven. Bear this in mind, as over time they will soak up more moisture – leaving you with a yummy moist cake!
Be careful of the sugar content of coconut water. For this (and a host of other reasons) the best brand to choose is Raw C.
You can use desiccated coconut if you don’t have shredded (I actually buy a big bag of shredded coconut and process some of it in my thermomix so I have both types!).
You could use vanilla powder if you don’t have vanilla extract.