Apparently it was National Banana Bread Day on Sunday. By happy coincidence, I had baked banana bread just a few hours before I discovered that fact so I was in on the action!
Banana bread is one of my favourite things to bake but I had my first foray into the chia egg with this recipe. My household has become a tad obsessed with chia seeds of late – we chuck them in anything and everything we make – and they were a nice addition to the bread. I (accidentally) didn’t grind my seeds first, which actually added a nice bit of texture to the bread but for a smoother result (and if you want to do it properly), grind the chia seeds before using.
This recipe makes for a really moist bread that isn’t too sweet. If you do have a sweet tooth, you may want to add a bit more sugar to the mix. Alternatively, a good drizzle of agave nectar on a warm slice of bread, fresh from the oven, is divine.
Vegan Banana Bread
3 tablespoons chia seeds, ground
6 tablespoons water
3 medium overripe bananas, well mashed
1/2 cup brown sugar
1/2 cup sunflower (or other vegetable) oil
1/3 cup black coffee
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1. Pre-heat oven to 180C. Grease or line a loaf pan. To make chia egg, mix chia seeds with water, stir well then leave to stand for 10-15 minutes or until mixture is thick and gloopy.
2. In medium bowl, whisk together chia egg, bananas, sugar, oil, and coffee. In separate large bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Create a well in dry mix, pour in wet mix and gently mix together until just combined.
3. Pour mixture into prepared loaf tin and bake in oven for 30-40 minutes or until skewer comes out clean.