Banana cake has long been a trusty favourite in my household; we always have overripe bananas on hand, and the taste of fresh banana cake takes me back to my childhood as my grandma would often bake one when I came to visit.
This banana coconut chia loaf is a modern take on that traditional banana cake, quick and easy to prepare with the added benefit of chia seeds which are loaded with nutrients, protein, antioxidants and fibre.
Soaking the chia seeds in water causes them to take on water, becoming gelatinous, which makes them great to use in a range of puddings and desserts to make them more nutritious. Because of this, you can expect the loaf to be a little more googey than your average cake – it makes a delish dessert served warm with a scoop of coconut ice cream!
- 2 tblspns chia seeds
- 1 cup water
- 3 ripe bananas, mashed
- 1/2 cup desiccated coconut
- 1/4 cup oil
- 1 tspn vanilla extract
- 1/4 cup runny honey
- 1 1/2 cups wholemeal flour
- 1 tblspn baking powder
- 1 tblspn baking soda
Combine chia seeds with water and soak for around 10 minutes until they become gelatinous. Add the chia seeds to the mashed banana, desiccated coconut, oil, vanilla extract and honey, then stir to combine.
Pour into two loaf tins and bake at 180 degrees for around 35 mins or until top is browned.
Allow to cool then store in an airtight container.
Images / NZ Real Health