Sunday Mirror (Northern Ireland) - - Staying In -

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

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