Who doesn’t have a banana [or seven] turning a delightful shade of brown in the back of their freezers? Lezbehonest. I had twelve [yes, twelve] in my freezer and enough was enough. I was craving banana bread, but knew I wanted to riff on the traditional one and make a healthier version. I wanted to make a loaf with a shit ton of fibre [all puns intended]. The chia and flax seeds I had in my pantry were calling my name and I was CRAVING cinnamon. Google: bananas + chickpea flour [i had a ridiculous amount because I was clearly drunk last time I went to #bulkbarn] + chia/flax seeds = a ton of recipes but nothing spectacular. So I made up a combo of about four different recipes and the banana bread turned out to be the crazy moist with a perfectly crispy crust. Definitely the most delicious one I’ve ever made. C4: Coconut, Chickpea, Cinnamon, Chia. Enjoy!
3 Tbs chia seeds
9 Tbs water
1/4 cup honey [or maple syrup]
3 Tbs flax seeds
1/4 cup coconut oil
2 Tbs yogurt [you could use vegan or coconut if you’re dairy free]
1 tsp lemon juice
4 bananas, thawed from frozen [or fresh if you don’t have frozen ones]
2 cups chickpea flour
1 Tbs cinnamon
1 Tbs baking powder
1/2 cup blueberries or chocolate chips [optional]
Coconut oil for greasing loaf pan
1. Preheat oven to 350°
2. Whisk chia seeds with water and let stand at least 15 minutes to overnight
3. Whisk chia mixture with honey, then flax seeds, coconut oil, yogurt, lemon juice and mashed bananas.
4. Sift flour, cinnamon and baking powder together and add to wet mixture. Mix well. Add blueberries or chocolate if using.
5. Grease loaf pan with coconut oil and cook for 45 to 50 minutes [check after 30 mins, every oven is different], or until top of loaf is deep brown and toothpick comes out clean.
Store in fridge! Enjoy!
With blueberries:
Without blueberries:
Gillian Sonin 