Power Packed Banana Loaf
Try substituting baking ingredients for a healthier option next time you're in the kitchen! Adding nuts are a great way to give baked goods a boost of natural fats, and chia seeds contain fibre to help you stay full for longer. Substituting applesauce for sugar or opting for dark chocolate instead of milk chocolate will help to cut down on the sugar in your recipes.. With little tweaks like these, you can easily make a baked treat just a little healthier.
Give this power packed banana loaf a try.It’s super easy to make and can be vegan if you use maple syrup instead of honey. Plus, it tastes delicious and can be easily stored in your freezer. Our favourite way to eat it is sliced up and toasted, then topped with a little natural peanut butter. Enjoy!
3 ½ ripe bananas
2 tablespoons vegetable oil
½ cup honey or maple syrup
1 teaspoon vanilla
1 ½ cup whole grain flour
¼ teaspoon salt
¼ cup chia seeds
1 ½ teaspoon baking soda
½ cup walnuts, almonds, pecans roughly chopped
100g 70% dark chocolate, roughly chopped
1 teaspoon cinnamon
Preheat oven to 350F. Line bread loaf tin with parchment paper.
Slice half of a banana and set aside for topping. Mash the rest of the bananas in a medium bowl. Add maple syrup/honey, vanilla and vegetable oil.
In a large bowl combine flour, salt, chia seeds, baking powder, nuts, chocolate and cinnamon.
Make a well in the dry ingredients bowl, and pour in the wet ingredients.
Mix well and pour into bread loaf tin.
Slice up the rest of the banana and place them on top of the loaf batter.
Bake in oven for 40-45 minutes until top has browned and the loaf has cooked through. Use a toothpick to test for doneness by inserting it into the middle of the loaf. If it comes out clean, the loaf has cooked through.
Allow to cool.
Slice and serve OR wrap loaf tightly in plastic wrap, place in freezer storage bag and store in freezer for up to 4 months!