This is such a fun bread to have in the house, no jokes! I bought an excess of bananas the other day (as if there is ever such a thing, as I have mournfully discovered), so I decided to bake one of Man-thing’s favourites: the good ol’ banana bread. Except, MOAR banana and crunch and yum and also healthy stuff, because we can’t just eat chocolate all day long, except for when we do and it’s hidden inside wild baked goods. 😀
It’s almost school holiday for one glorious week, which means that I get the mornings off and only have to go to my afternoon job. You can bet your blender this will mean furious baking and finally getting around to trying macarons, round 2 (my hand mixer started smoking the last time I tried). Any ideas? Not that I don’t have a dozen word documents with bullet points of things-to-bake, but you never know what shiny others may be hankering after. Me? I’m all about the chocolate at the moment.
Ingredients (serves 8):
- 5 medium bananas
- 1/2 cup non-dairy milk
- 1.5 cups GF oats
- 1.25 GF oat flour
- 1/3 cup sugar/sweetener of choice
- 2 tsp baking powder
- 2 tsp baking soda
- 2 TBSP chia seeds
- 1 TBSP spirulina
- 1/4 – 1/3 cup dark choc chips
- 2 droppers NuNaturals NuStevia Liquid Vanilla
- 4 TBSP melted coconut oil
- 4 TBSP cacao/carob powder
- 1 tsp NuNaturals Reb 99 (or sweetener to taste)
- 1/4 cup mix of dried cranberries, pepitas, sunflower seeds
- Preheat the oven to 180C and line a loaf pan.
- Mix your chia seeds with 6 TBSP water and let it gel for a few minutes.
- Blend your oat flour if necessary, then place all the dry ingredients in a bowl and mix.
- In a food processor (or furiously with a fork by hand) blend (or mash) your bananas with the vanilla drops and sweetener/sugar.
- Pour half the banana mixture into the dry ingredients with the non-dairy milk and mix.
- Add spirulina to the other half of the banana mixture and blend briefly to mix.
- Scoop half the batter into the loaf pan and flatten, then poke holes with a fork evenly.
- Pour the spirulina mixture and choc chips over, then scoop the other half of the batter on top (or create crumbles).
- Bake 25 – 30 minutes, then let cool completely before slicing.
- Mix your coconut oil, sweetener and carob/cacao powder until smooth, then drizzle over the top, quickly sprinkling your dried fruits and nuts.
Nom nom! No complaints from Man-thing, so I think I can count this sneakily healthy banana bread as a win. After using so many bananas I felt deprived and went out to buy more…and now I don’t have enough time or stomach to get through them all, so I suspect I’ll be making this again soon! I’ve been going a bit overboard on the indulgence front lately, but honestly the holidays can’t come soon enough and we’re all burning out here at the homestead – even the cats seem lazier than usual. Next week I’m going to take the opportunity of calm mornings to try and spend at least five minutes stretching or doing something a bit more relaxing so that my mind can settle, but I think the most important thing is getting time for oneself. There are always social or work obligations that keep you face-to-face with people, and that’s not always a good thing day-in and day-out. Back to the bread, it makes the perfect snack for those hectic moments – and it makes a great lunchbox addition, since I’m always stumped as to what to feed Man-thing that’s secretly healthy but acceptable nosh. Last night I was a bit in a daze, since insomnia’s been kicking my butt recently, that I somehow thought it a really smart idea to pack peanut butter with sprinkles so that he could somehow smear this unicorn-concoction over his apple. His face clearly told me that was never going to happen, but at least with this loaf there are no worries of over-weirdness.
Anyhow, it’s back to the grind and just one more day and then morning freedom! Glee!