I’m so sorry for the short post but both my babies woke up sick this morning so I’m completely flustered managing runny noses, sniffles and awful sounding coughs.
This loaf however is gorgeous. Using my new favourite ingredients buckwheat flour and coconut sugar the depth of flavour and texture of this banana and blueberry studded loaf is divine. And although this loaf does take a good hour or so to bake to gorgeous goldenness the batter can be stirred together in mere moments and requires no heavy machinery just a trusty wooden spoon.
If you’re looking for a hearty, fruit filled, nutritional loaf to fill little bellies with this darling loaf is just for you. Oh this recipe is also suitable to freeze, so feel free to stash surplus slices in the deep freeze!
Now, back to my sick little darlings.
Happy baking beautiful mama’s. X
To create your own lovely little blueberry banana and chia loaf simply…
Begin by preheating your oven to 160 degrees celsius (325 F) and line a standard (1.75 L) loaf tin with baking paper.
Place the buckwheat flour, coconut sugar, baking powder, bicarb soda and cinnamon into a large bowl and mix to combine.
Add the mashed banana, yoghurt, vegetable oil, maple syrup and vanilla bean paste and mix to combine.
Fold through the blueberries and chia seeds.
Pour the batter into the prepared tin, top with a halved banana and sprinkle with a little extra coconut sugar. Bake for 1 hour – 1 hour 10 minutes or until golden and a skewer inserted removes cleanly.
Allow to cool for 5 minutes or so before removing from the tin to cool completely on a wire rack.
Slice and serve alongside a little fresh fruit for a lovely little baby led weaning morning tea. Enjoy x
blueberry banana and chia loaf
adapted from Donna Hay Magazine, Issue 1 Fresh and Light
1 1/2 cups (225 grams) buckwheat flour
1 cup (220 grams) coconut sugar (if you’re unable to find coconut sugar, feel free to replace with brown sugar)
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons cinnamon, ground
1 cup mashed ripe banana (approx. 3 bananas) plus 1 banana, halved (to decorate the loaf)
1/2 cup (140 grams) plain greek yoghurt
1/4 cup (60 ml) vegetable oil (cold pressed organic coconut oil (melted), macadamia nut oil, grapeseed oil, or lightly flavoured extra virgin olive oil are great choices)
1/3 cup (80 ml) maple syrup
2 teaspoons vanilla bean paste
1 cup (150 grams) blueberries
1/4 cup (45 grams) chia seeds
Preheat oven to 160 degrees celsius (325F) and line a standard loaf tin (1.75L) with baking paper. Place the flour, sugar, baking powder, bicarb soda and cinnamon into a large bowl and mix to combine. Add the mashed banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine. Fold through the blueberries and chia seeds. Pour the batter into the prepared tin, top with the remaining banana and an extra sprinkle of coconut sugar. Bake for 1 hour – 1 hour 10 minutes or until golden and a skewer inserted removes cleanly. Allow to cool for 10 minutes or so before placing the loaf on a wire rack to cool completely. Slice and enjoy alongside a little fresh fruit. Enjoy x
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