CHOCOLATE BANANA BREAD

Prep: 15 minutes Bake: 45 minutes

Makes: 1 loaf

120g coconut oil, melted, plus more for greasing the loaf pan

3 tbsp chia seeds

350g peeled, ripe bananas

120ml oat milk

1 tbsp fresh lemon juice

5 Medjool dates, pitted

200g quinoa flour

22g raw cacao powder

2 tsp baking soda

1 tsp unsweetened vanilla powder

1 tsp salt

1 Preheat oven to 180°C. Grease a

10cm x 20cm loaf pan with coconut oil and line the bottom with parchment paper, greasing the paper as well.

2 Soak the chia seeds for about 15 minutes in 150ml water.

3 Meanwhile add the bananas, oat milk, melted coconut oil, lemon juice and dates to the blender. Blend until well combined and creamy.

4 Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and stir until fully combined. Add the soaked chia seeds last and stir well. 5 Transfer to the loaf pan and bake for about 45 minutes, checking progress until done. 6 Cool in pan for 10 minutes, then remove from pan and cool fully on wire rack. Will keep for about 5 days in an airtight container, or slice and freeze it.

A healthy alternative

to traditional banana

bread – and it’s so

delicious your kids

won’t even notice

Power Food On The Go: Prepare, Preserve & Take Along by Rens Kroes. £12.99, Fair Winds Press