Banana bread has saved my life. It makes the perfect pre-gym snack, it is a great accompaniment to a cup of coffee, it is a tasty snack to take on a hike for a boost of energy... or it's just nice for when you want a cake-type treat (which I often do)!
This recipe was a lucky one. I threw together the ingredients that I had, and that I thought would work... and (thankfully) it turned out pretty darned awesome on the first attempt!
The quantities here are for a 1lb loaf tin (21.5 x 10.5 cm) - and the recipe makes about 12 slices.
4 ripe bananas (average sized - use an extra one if they're small)
1.5 cups porridge oats
1 cup ground rice
1/3 cup desiccated coconut
1/3 cup of seed mix (linseed/sunflower/pumpkin)
1 dsp chia seed (soaked in water)
4 chopped dates
small handful of raisins
2 dsp maple syrup
1 dsp melted coconut oil
3 eggs (medium/large)
1 tsp baking powder
Extra seeds/nuts to sprinkle over the top
1. Preheat the oven to 200 degrees centigrade
2. Put the chia seeds into a bowl and add enough water to cover them (leave these to soak whilst preparing the other ingredients)
3. Microwave the coconut oil for about 40 seconds to melt it to a liquid
4. Add the bananas to a big mixing bowl and mash them
5. Add all the other ingredients (apart from the seeds for the top) to the bowl (it doesn't matter what order) and mix until everything is thoroughly combined. Add the coconut oil once melted and add the chia seeds (which should by now be a jelly-like consistency). Stir again until an even mixture is achieved
6. Line the loaf tin with baking paper, or grease with butter/oil if preferred
7. Pour the mixture into the loaf tin and distribute evenly. Sprinkle the extra seeds over the top
8. Bake in the oven for about 40 minutes (or until a knife comes out cleanly).
9. Allow the banana bread to cool, then slice and serve (or freeze).