This is one of my favourite Banana Bread recipes because you can make it in 1 bowl and I get to use up all the old bananas that the family hasn’t eaten.
This time I decided to add a healthy twist to the recipe by adding some superfood metabolism boosting Chia seeds as well as some yummy chewy dried Cranberries.
I love this banana bread toasted and served with butter, but the banana bread tends to disappear almost as quickly as it come hot out of the oven. Maybe I need to hide some away so that the family don’t devour it quite so quickly.
Anyway, this is a wonderful afternoon snack with tea or a couple pieces for lunch or breakfast. And it’s also a wonderful way to get fruits into kids diets without them realising it.
Here’s how to make this yummy treat…
Banana bread with chia seeds & cranberries
INGREDIENTS
3 large or 4 medium peeled Bananas
½ Cup Brown Sugar
1 Egg
½ Cup Oil (sunflower or canola)
1/4 Cup Milk (Oat milk substitute)
1 ½ Cup Cake Flour
½ Teaspoon Salt
1 Teaspoon Bicarbonate Soda (Baking Soda)
1 Cup Cranberries
2 Tablespoons Chia seeds
½ - 1 tsp cinnamon
METHOD
Preheat oven to 180C.
Mash bananas and brown sugar in a medium bowl.
Add remaining ingredients and mix by hand until roughly mixed and banana are still slightly lumpy.
Spray loaf tin with cooking spray or line with baking paper.
Pour mixture into loaf tin and place in the hot oven to bake for 50 minutes.
Cooking time will depend on your oven. My oven is fan assisted and tends to cook hotter than non-fan assisted, so I take my baked out earlier and also tend to put the temperature 10-15•C lower than recommended on recipes.
Allow to stand for 10 mins then remove from the tin, remove the baking paper and leave to cook on a cooling rack ( I never get to this stage). We seem to start cutting slices while the bread is still hot out of the oven! 😂
Let me know if you make this and how fast it lasts in your household.