Chocolate Chia Banana Bread
A great way to use up bananas that are past their best. All other ingredients are available from Get Loose! This recipe is vegan if a plant based milk is used but works with dairy milk.
Ingredients
¼ cup (40g) coconut oil
2 tbsp linseed (ground in pestle & mortar)
1¾ cups (250g) plain flour (or try using half wholemeal)
¼ cup (25g) cacao powder
2 tsp baking powder
1 tsp bicarbonate of soda
3 tbsp (40g) chia seeds
3 large bananas - the riper the better!
½ cup (90g) unrefined sugar
⅓ cup (80ml) dairy, oat or almond milk
1 tsp apple cider vinegar
½ cup (100g) dark chocolate chips buttons chopped roughly
Baking parchment
Method
Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4. Grease and line your loaf tin with a little oil and dust with flour as well as a piece of parchment
Melt the coconut oil and set aside to cool
Mix the ground linseeds seeds with 1/3 cup (80ml) of cold water and set aside
In a small bowl, mix the flour, cocoa powder, baking powder, bicarbonate of soda and chia seeds
Peel the bananas and mash with a fork until a smooth puree (although some lumps are okay)
Add the sugar,milk, vinegar and melted coconut oil and ground linseeds to the banana puree and whisk
Add in the dry ingredients and chopped chocolate buttons and stir together until well combined
Tip into your prepared loaf tin
Bake for 1 hour 15 minutes - 1 hour 30 minutes. Test the cake with a skewer or long toothpick. If it comes out clean, the cake is cooked
Serve warm with our Hook & Son cream, or your favourite vegan / dairy ice cream.
