Vegan Banana Chia Bread

Vegan Banana Chia Bread
My gorgeous vegan banana bread from my award-winning plant-based cookbook Earth To Table, is filled with the goodness of oats and omega 3 rich chia seeds. I have frosted mine with coconut yoghurt but it's equally delicious with a dollop of Greek yoghurt or just served on its own with an almond milk latte.

INGREDIENTS

Makes 1 loaf

2 tablespoons chia seeds

125 ml (1/2 cup/ 4 fl oz) water

125 ml (1/2 cup/ 4 fl oz) extra virgin olive oil

60 ml (1/4 cup/ 2 fl oz) pure maple syrup

2 teaspoons vanilla extract

300 g (10 oz) ripe sugar bananas, smashed

90 g (3 oz) rice flour

125 g (4 oz) oat flour

3 teaspoons gluten free baking powder

coconut yoghurt to serve (optional)

METHOD

PREHEAT your oven to 160°C (320°F) fan-forced.

COMBINE chia seeds and water then allow them to absorb for 15 minutes to make chia gel.

COMBINE chia gel with the olive oil, maple syrup, vanilla and banana.

ADD rice flour, oat flour and baking powder.

SPOON into baking tin.

BAKE for 45 - 60 minutes or until cooked through and firm to touch.

REMOVE from the oven and cool completely.

SERVE on it's own lavishly topped with coconut yoghurt or mascarpone and espresso caramel from Earth To Table . 

NOTES & INSPIRATION

Add a handful of walnuts before baking or when serving. 

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