RECIPE BY @NUTORIOUS_
MAKES: 1 large loaf
PREPARATION: 15 MINS
COOKING: 45 – 50 mins
WHAT'S IN IT?
250g (1 cup) butter
1½ tsp salt
1 ¼ cups (280g) coconut sugar
3 large eggs (approx. 60g each)
1½ tsp baking soda
2½ tsp baking powder
1 tsp cinnamon
1 ¼ tbsp. (30g) Greek or natural yoghurt
1 – 2 tbsp milk
2 ¼ cups (330g) wholemeal plain flour, sifted
¼ cup (50g) chia seeds (plus extra for topping)
½ cup (60g) walnuts (plus extra for topping)
1 tbsp desiccated coconut
3 large ripened bananas
PUTTING IT ALL TOGETHER:
Preheat the oven to 175’C fan forced/ 155’ C conventional. Grease and line with baking paper the inside of a large loaf tin and trim the edges so sit just above the edge of the tin.
In a large bowl sift the flour, baking soda, baking powder and salt together. Add the chia seeds to the dry ingredients, mix and set aside.
Over a stovetop or in the microwave melt the butter and add place in a medium sized bowl.
Add the sugar and whisk till combined.
Slowly whisk in the eggs one at a time until completely incorporated then whisk for a further 30 seconds.
Mash the three bananas together.
Add the yoghurt, one tablespoon of milk, mashed banana and walnuts to the wet ingredients and stir until everything is well incorporated in the batter.
If the batter looks like it is too dry then add another tablespoon of milk to the batter.
Add the dry ingredients into the wet ingredients in three equal portions, stirring after each addition. Be sure not to over mix, the batter is ready once the dry mixture is completely incorporated.
Transfer the batter to the prepared loaf tin and top with extra chia seeds, coconut and walnuts.
Place in the over for 45 to 50 mins or until an inserted skewer comes out clean and the loaf is golden brown on top.
NOTES & TIPS:
*For extra decoration and appeal try placing half a banana (cut lengths ways) on top of the batter before placing in the oven.
*Coconut sugar can be found in most health food stores or wholefood markets. It can be substituted easily for brown sugar.
*The wholemeal flour can be easily substituted for gluten free flour or regular plain flour.
*Try different combinations of nuts, any nut would work. A good recommendation is macadamias or pecans.