I'm a massive Banana Bread addict, but the fact that I'm a) gluten intolerant and b) kinda averse to the bucket loads of sugar that is in most commercially produced Banana Breads means it's a treat I rarely enjoy these days. This one is wheat free, refined sugar free and low in fat but still fluffy, sweet and full of banana flavour. The addition of chia seeds adds a potassium and antioxidant kick that makes you feel even better about including this in your morning tea routine.
There's always a dead banana at the bottom of the fruit bowl at the end of the week. I pop these into a freezer bag so that there's always some available at the right consistency when I need them.
Note: This recipe is not gluten free but could easily be tweaked to include only gluten free flour.
2 super ripe bananas
150g dried dates
90g greek yoghurt
1 tsp vanilla
2 cups of wholemeal spelt flour (I use 1 cup spelt, 1 cup self raising gluten free flour to make it a 'low gluten' version)
1 tsp baking powder
2 Tbsp chia seeds
Cover the dates in boiling water and let sit for a few hours to soften, then blitz in the food processor to make a paste-type consistency
Preheat your oven to 180 degrees C or 160 for fan forced
Mash your bananas, add the yoghurt, vanilla and date mixture
Beat the eggs separately then add to the rest of the wet ingredients
Sift in the flour and baking powder, then add the chia seeds
Mix until well combined but be careful not to over beat the batter
Pour into a lined & greased loaf tin and bake for 40-45mins or until it's golden brown on top and a skewer comes out clean when inserted
Now pour yourself that cuppa, sit back and enjoy!