I always manage to keep bananas on deck at home, as frozen naners are the bff to any possible smoothie combo. Yet sometimes I admittedly get too lazy to peel them at their peak ripeness for the freezer and am left with perfectly, softy gooey brown bananas. This is in deed the true key to delish banana bread, and with those withering away on the counter and blubs withering away in the fridge I figured might as well throw it all together for a sweet, moist fiber-packed treat.
Chia seeds make for a nice little addition to this recipe and also rack up its somewhat-sorta-kinda-healthy points. Chia seeds are high in fiber, protein, antioxidants, and omega-3 fatty acids. Plus, turns out they make a pleasantly crunchy crust when baked on top.
This recipe was super simple and turned out perfecto - def adding it to my "list of things to bake boys". Enjoy!
1/2 c wheat pastry flour
1 c coconut flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Lots of cinnamon
1 tbsp cardamom
3 mashed bananas
1 cup blueberries
1/4 c of maple syrup
1 tsp vanilla
1/2 c coconut milk
1 Tbs coconut oil
4 tbs ground chia seeds
1. Preheat oven to 350 degrees. While preheating, line a bread pan with wax paper.
2. Mix all the dry ingredients and half of your chia seeds together until well sifted.
3. In a separate bowl, combine remaining ingredients with a mixer until smooth consistency.
4. Combine the two bowls and further mix with the hand-held mixer.
5. Gently fold in the blueberries.
6. Pour mixture in the lined bread pan. Pat down top so that the surface is even and then sprinkle with remaining ground chia seeds.
7. Bake for around 50 minutes (coconut flour typically takes a bit longer).