This is another quick recipe and needs only five ingredients (plus any add ins that tickle your fancy). The base of this is of course bananas, the riper the better. This is the recipe for those forgotten bananas languishing at the bottom of the fruit bowl. You also need chia seeds, spelt flour and baking powder. That is it. I like to add in some flaked almonds, tea soaked raisins or even a handful of dark chocolate chips.
Chia acts as the binding agent in this cake and to make a chia gel all you need to do is soak 1 tbsp of chia in 3 tbsp of water. This is the plant based replacement of an egg in baking. Chia are packed with Omega 3s which are vital in brain and cognitive health. They contain good levels of fibre and are a great plant based source of calcium. Finally, for those of us busy running and staying fit this winter, chia seeds are packed with phosphorus. Phosphorus is used by the body to synthesize protein which is used in cell repair and tissue growth.
You will also have noticed that this recipe has no sugar. That is simply because its a banana bread rather than a cake, the spelt flour gives it a density. I also like the idea of topping it with something sweet. We have been eating it toasted, slathered with almond butter or lavished with honey and sprinkled with flaked almonds.
- 4 bananas
- 2 tbsps chia seeds
- 6 tbsps water
- 230g spelt flour (wholemeal)
- ½ tbsp baking powder
- Optional extras: 2 tbsp dried fruit, flaked almonds, chocolate chips, cinnamon, vanilla
Preheat your oven to 180C
Lightly grease your loaf tin with soft coconut oil
Mix the chia seeds and water and leave to sit for 15-20 minutes until it forms a gel.
Mash the bananas in a large bowl
Add in the chia gel & cinnamon if using
Stir in spelt flour and baking powder until just combined
Add in your extras – chocolate chips, almonds, dried fruit
Transfer the batter to the loaf tin
Bake in the preheated oven for 40-45 minutes or until the cake tester come out clean.
Leave to cool before enjoying