This bread first started as my go-to breakfast/snack/meal during finals in University. The recipe is an adaptation from the gluten-free one found on the Karma Chow Blog by Melissa Costello. It is high protein, high in fibre, high in iron, high in polyunsaturated fatty acids, vegan, vegetarian, egg free, and dairy free.
This Banana Bread will keep you full and happily going for hours, while replenishing your body after physical activity. I often make it in miniature loaves in order to give as presents to neighbours, friends, or family because I have yet to see anyone dislike it. People usually start by cutting it into little slices and then tearing off giant chunks with their hands because they can’t get enough. Whether you consume it entirely by yourself or spread the love, it is sure to become a favourite.
Makes one loaf
- 3 large and ripe Bananas (mashed)
- ¼ cup of Chia Seeds
- 1/3 cup of Coconut Oil (melted)
- ¼ cup of Maple Syrup (good quality)
- 1 teaspoon of real Vanilla Extract
- 1 teaspoon of Apple Cider Vinegar (I always use Bragg’s brand)
- 1 ¼ cup of Whole Wheat Flour (Bob’s gluten-free flour or a sprouted whole wheat flour as an option.)
- ½ cup of Oats (I use a brand that ensures the oats are gluten-free for the gluten-free options)
- 1 teaspoon of Baking Soda
- 1 ½ teaspoon of Baking Powder
- 1/3 cup of cooked Quinoa
- ¼ cup plus a tablespoon of Pumpkin Seeds*
*Option here for unsweetened coconut flakes, chocolate chips, crushed almonds, walnuts, pecans, cashews or anything else you can think of.
- Set oven to Bake at 350 degrees F, and grease a bread pan with coconut oil
2. In a medium bowl, mash the bananas (leaving chunks if you’re into it). To the bananas, add the melted coconut oil, maple syrup, vanilla extract, apple cider vinegar, and end with the chia. Stir together and set aside.
3. In a separate bowl place the flour, oats, baking soda, and baking powder. Stir these ingredients until combined.
4. Add the banana mixture to the dry ingredients and stir until a uniform mixture. Add the cooked quinoa, and stir until combined. Fold in your pumpkin seeds until combined.
5. Spoon the mixture into your greased pan, place in oven. Bake for 35-45 minutes.
6. Let cool for 10 minutes, remove from pan, eat, and repeat. Will stay in an airtight container for up to 5 days.
Article written by and all photos are copyright of jillyloveschia