I am officially obsessed with this banana bread recipe 🙂 Whoever watched my snapchat story saw Joe and I baking at 2 am 😀 (Snapchat: Jelena_Marija) And finally I had some time to write down the recipe for you guys! As always short & sweet:
3 freckled bananas ( 1 more banana for decoration 😉 )
1 chia egg (soak 2 tbsp of chia seeds in 1/2 cup water)
3 tbsp coconut oil
1/2 tsp ground cinnamon
1 tsp vanilla extract (optional)
3/4 tsp Himalayan salt
1/2 cup maple syrup
3.5 tsp baking powder
3/4 cup plant based milk
1/2 cup pecan nuts
1/4 cup walnut
1 cup almond meal
1 cup all purpose flour
1/2 cup buckwheat flour
1 cup oats
As you can see in the ingredient list, there is lots of different flours and as always I love when you use my recipes as an inspiration but customize them to your own preference. Or depending on what ingredients you have at home. I personally love the flavor of buckwheat and that’s why I love adding it into my recipes. Buckwheat is gluten-free (gf) and if that’s what you prefer, add more of it and use other gf flour and gf oats. If you don’t have almonds replace them with hazelnut meal or simply more flour, if you are allergic to nuts you could for example add sunflower seeds. Just an idea 😉
- First, preheat the oven to 350 F or 180 C.
- Soak 2 tbsp of chia seeds in 1/2 cup warm water until it forms a gel-like texture, the “chia egg”.
- Grease the loaf pan with coconut oil.
- Grab a big bowl and mash the bananas with a fork in it. Add the chia egg, coconut oil, vanilla, cinnamon, salt, maple syrup, milk and baking powder. Whisk everything together. Then add the almond meal, the flours & oats and stir. Finally, break down the nuts into smaller chunks and fold in to the mixture.
- Place the dough into the loaf pan. Cut the 4th banana into 2 halves and place on top of the dough. Decorate with oats and more nuts if you want.
- Bake for approximately 1 h. When ready, the banana bread will feel firm and the top will be golden brown.
- When done baking, carefully take it out of the pan and let cool completely before cutting it.
- Serve with a nut butter or butter and strawberry jam. Enjoy it just by itself or with a cup of chocolate milk.
Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage. Toast the slices for an incredibly delicious warm snack at any time.
>>>>> scroll all the way down to read about some benefits of bananas <<<<<
- They’re creamy, rich, and sweet – a favorite food for probably everyone, except my beloved older brother 😀 . They could not be more convenient to enjoy (pre-packaged in their own yellow jackets), and they contain both vitamins and minerals, as well as fiber.
- Bananas are a very good source of vitamin B6 and a good source of manganese, vitamin C, potassium, dietary fiber, potassium, biotin and copper.
- Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin – the happy-mood brain neurotransmitter.
- Eat a banana or two as a pre-workout to protect against muscle cramps during workouts (and night time leg cramps) and as an energy punch. Also this will help sustain your blood sugar.