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