Recipe OF THE WEEK
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.