Hi everyone, I recently got back from my trip, but I am still dealing with jet lag and getting my toddler into routine. Plus it’s my birthday tomorrow! I will update you on my trip very soon.

In the meantime I am sharing this recipe with you today that I adapted from an previous recipe I posted on my old blog. I made this banana bread for a wonderful friend that has been visiting us over the past few months to do yoga with us. I was really happy that he enjoyed it. I am look forward to making some more sweet treats when he visits us again since I have been really inspired to bake since my recent trip to the Nordic countries.

 

Banana, Date and Chia Bread 

(vegan, nut free, soy free)

Dry Ingredients:

2 cups unbleached plain flour

4 teaspoons baking powder

1/2 cup coconut sugar

1/4 cup chia seeds

1 teaspoon ground cinnamon

6 medjool dates

1 handful of pepitas seeds (optional)

1 handful dark chocolate chips (optional)

Wet Ingredients:

3 large ripe bananas,

1/2 cup coconut milk (or other plant milk)

1 teaspoon vanilla extract

1/4 cup filtered water

 

Method:

1. Preheat the oven to 180 degrees.

2. Take a large bowl and mix in all the dry ingredients, except pepitas seeds and chocolate chips.

3. Take a smaller bowl and mash the bananas.

4. Add coconut milk & vanilla extract to the bananas.

5. Add the banana mixture to the large bowl with the flour and stir it all through.

6. Add water to make the mixture more wet.

7. Stir though the majority of the chocolate chips, leaving 1.5 tablespoons for the top.

8. Place in a bread tin (with baking paper or greased with butter) and sprinkle pepitas seeds and chocolate chips on top.

9. Cook in the oven for 45-50 mins (until a skewer inserted into the center comes out clean). Leave to cool for 10 mins then slice and serve as is or with some plant-based butter.