When I see a bunch of ripe bananas I think of smoothies, ice cream, I might think about my trip to banana island, but sometimes it’s a delicious banana bread what I crave. Actually, I’m surprised myself that I never shared this recipe before. Although called ‘bread’, for me it’s actually the most simple and delicious cake I can imagine. And it’s amazingly healthy.
I love this cake especially with a warm chai latte or after my breakfast smoothie. Either plain or with a bit of almond butter or a sweet spread, it’s always yummy.
I love the perfect subtle sweet taste thanks to the bananas and dates. Of course you can add any spice as you wish, but I love the taste of cinnamon. The chia seeds give this bread a very nice ‘crunch’. It reminds me of poppy seeds.
This loaf is very easy to make and convenient to keep stored for when you are after something that is filling and sweet, but not too sweet.
Once you know how easy it is to make this, you will always go back to this simple recipe.
For one loaf you will need:
– 4 large over-ripe bananas
– 1 cup of almonds/walnuts
– 2 cups of pecans
– 1 cup of buckwheat flour
– 1 cup dates
– 3 tablespoons of chia seeds
– 2 tablespoons of cinnamon
– half a teaspoon backing powder
Start by pre-heating the oven to 145C. Then blend all the nuts in a food processor so that they form a flour. I noticed when I try to do this in a blender it becomes a butter so I would recommend a food processor.
Once it’s smooth add all the other ingredients to the food processor mixing them all together.
At this point the mixture should be really nice and sticky.
Grease a loaf tin with coconut oil and then pour in the mix and allow it to bake for about an hour at about 160C. Sometimes 45 minutes will even do. It really depends on your oven. Keep checking after 40 minutes so it will not burn.
Let it cool off for about an hour (that is if you can wait) and enjoy!
photos by the green creator (c) (copyright)