Description
This blueberry banana and chia loaf is delicious. Chock full of blueberries with a gorgeously golden crust – this loaf makes the perfect mid-morning or lunch box snack. You’ll need 4 spotty bananas for this recipe.
Scale
Ingredients
- 1 1/2 cups (225 grams) buckwheat flour
- 1 cup (220 grams) coconut sugar (alternative – brown sugar), PLUS extra to decorate
- 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 egg
- 1/2 cup (140 grams) plain greek (or natural) yoghurt
- 1/4 cup (60 ml) extra virgin olive oil (alternatives – macadamia nut oil or grape seed oil))
- 1/3 cup (80 ml) maple syrup
- 2 teaspoons vanilla bean paste
- 1 cup (150 grams) blueberries (fresh or frozen)
- 1/4 cup (45 grams) white chia seeds
Instructions
- 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.
Notes
This recipe is adapted from Donna Hay Light and Fresh Magazine.
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: healthy banana bread