So i know i said i’d post a healthier version of Chocolate hot cross buns, but then i was greeted with this as i was rummaging through my kitchen in an attempt to find some inspiration…over-riped ‘nanas that were begging to be used.
You know how everyone (or rather, the people i choose to socialise with..) seems to go absolutely nuts upon the smell of Bacon? Like “oh-my-lord-Bacon-is-my-god-i-ain’t-going-to-heaven-if-there-ain’t-no-bacon” ….etc.
…..my point being, i’m not one of this people. (i completely understand if you choose to leave my blog this instance). Personally i’m just not a fan of meat, the dessert section however…. now that’s the way to my heart. My point being: If given the choice, i’d take a freshly baked bread over bacon any damn day.
or Pancakes. or even waffles. coffee is a must. Someone write this down!
After spending a whole heap of time reading a gazillion “Healthy banana bread recipes” online (procrastination at its best), researching the effects certain ingredients bring when used in baking, even attempting a couple of recipes and having them end up tasting like what i believe sawdust would….i believe i have finally hit the jackpot with this recipe! It’s moist, it’s flavoursome AND nutrient-dense, minus the guilt of the usual calorie-laden snack.
Ingredients: *i used a 7″ X 4″ loaf tin for this recipe for approx. 5 servings, double the recipe if you plan on using the standard 10″ X 6″ loaf tin*
- 1/2 cup buckwheat flour (i simply processed my raw buckwheat groats till it resembles a fine powder).
- 1/2 cup almond meal
- 1/2 teaspoon baking powder
- 3/4 teaspoon cinnamon powder
- pinch of sea salt
- 1 tablespoon Maca powder (optional; Maca is a type of superfood that provides energising qualities- making this optimal for a pre-workout snack!)
- handful of raw walnuts, broken into quarters (not in the picture above)
- 1 tablespoon black chia seeds, soaked in 3 tablespoons of water. (Do this step at the start before preparing the other ingredients, as this allows the chia seeds to expand and soak up the liquid, which works as a binder / an “egg”).
- 2 riped bananas, mashed. (i reserved approx half a thinly sliced banana to place on top of my loaf towards the end (refer to the final picture) to make the final product prettier…it’s not mandatory!)
- a drop of vanilla paste / 1 teaspoon vanilla essence
- 1/4 cup almond milk
- 1/4 cup pure maple syrup (tastes much better than the usual maple-flavored syrup we use to pour over our pancakes, despite it costing 3 times as much…Try using pure maple syrup if possible- it’s worth it, trust me.)
- Mix 1 tablespoon of chia seeds with 3 tablespoons of water in a little bowl / glass, set aside.
- Preheat your oven to 180 degrees Celsius.
- In a mixing bowl, mix in all the dry ingredients. Set aside.
- In a different bowl, mash the bananas together with the vanilla essence. Add in the “chia egg” (it should be gel-like by this stage), almond milk and maple syrup. Whisk together till incorporated.
- Make a well in the mixing bowl of dry ingredients.
- Pour in the wet ingredients.
- Using a spatula, gently fold the batter in by making an “8” movement (google this- i don’t really know how to explain it sorry!) till incorporated. *Do not over mix as the end result will turn out tough and rubbery (due to the structure of buckwheat).
- Bake for 50 minutes till the skewer comes out clean & the top of the loaf has a slight crusty feel when pressed with your fingers. *Do not overcook as it may dry the loaf out*
- Enjoy! 🙂
*This loaf should be able to last for 2 days wrapped in foil.
Well, I hope you guys will enjoy this as much as i have! Theres nothing more thrilling / satisfying than a successful recipe testing after too many failed attempts, so i’d love to hear your feedback if any of you decide to try this. Now excuse me while i proceed to get chocolate drunk….Happy easter! 🙂 XX