Chocolate banana bread with cacao, chia seeds, bananas, oat milk, lemon juice, medjool dates, gluten-free flour, vanilla, baking soda and salt
coconut oil for greasing
3 tbsp chia seeds
4 tbsp cacao powder
350 g (peeled) ripe bananas
120 ml oat milk
120 ml coconut oil, melted
1 tbsp lemon juice
5 medjool dates, pitted
200 g quinoa flour (or other flour of your choosing)
1 tsp vanilla, unsweetened
2 tsp baking soda
1 tsp salt
Preheat the oven to 180°C. Grease the loaf pan with coconut oil and line the bottom of the pan with parchment paper. Be sure to grease the paper as well.
Soak the chia seeds in 150 ml water for about 15 minutes. In the meantime, process the bananas, oat milk, melted coconut oil and lemon juice in the blender. Remove the pits from the dates and add them to the banana mixture. Blend again until smooth and creamy.
Next, add the dry ingredients to a mixing bowl and stir to combine. Add the ‘wet’ mixture and stir well. Finally, add the soaked chia seeds and stir again until the mixture is combined thoroughly.
Transfer the batter to the loaf pan. Place the pan in a pre-heated oven for about 45 minutes. Make sure you check on your banana bread every so often as it bakes. When it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes. Then, remove the bread from the pan and allow it to cool fully on a cooling rack.
Recipe: Rens Kroes