My gran holds the keys to my family’s generation old banana bread recipe. Growing up, this was a staple in our household; perfect for breakfast, as a snack or with ice cream post dinner. Her recipe is so sweet and dense, yet at the same time light and fluffy to touch.
Ingredients ( for one loaf );
4 tblspns chia seeds
3 tblspns yogurt ( i used dairy free coyo )
1 tspn vanilla essence
1 tspn baking powder
65ml coconut oil
50g coconut palm sugar
1 tspn cinnamon
4 tblspns maple syrup
200g any type of gluten free flour ( i used quinoa )
Preheat the oven to 200C
Grease a bread tin with coconut oil
Mix together flour, baking powder, sugar and cinnamon in a large bowl
Mix together mashed bananas, yogurt, eggs, maple syrup and vanilla.
Fold the wet mixture into the dry one
Pour batter into the baking tin and sprinkle the chia seeds over the top.
Bake for about 50 mins
To serve, I LOVE it grilled and then slathered with almond butter, or even with extra CoYo.