Start by expanding the chia seeds with 60 g of water – allow to rest for 10 minutes and mix from time to time to make sure all the seeds are in contact with water. In a separate bowl mix all the wet ingredients. I like to blend them but you also can first squash the bananas with a fork and then mix with all the other wet ingredients. Don’t forget to keep half a banana if you wish to use it on top of the cake 🙂
Preheat your oven at 160 degrees with the fan mode or 180 degrees if you use a conventional oven. I prefer using the fan mode for better heat distribution.
In another bowl, mix all the other dry ingredients and add the expanded chia and the wet mixture you just prepared. Activate the baking powder by adding the juice of half a lemon and mix with a teaspoon. It will start bubbling at which point you can add it to the rest of the mixture. The mixture consistency should be sticky but not completely dry nor too liquid. If it’s too dry, you can add a little bit more water to make sure it’s well combined. Coat a cake mould with coconut oil and pour the mixture. Sprinkle some walnuts or add half a banana on top before baking.
Bake for roughly 45 minutes or until golden. Remove from the oven and allow to rest for 15 minutes before removing it from its mould (the longest minutes ever….).
This banana bread goes really well with our chocotella or with some peanut butter.
Photo credits to Yoga Nora.