My three fav’s – all rolled into one healthy loaf!
It’s time to make good use of those overripe bananas leftover from last week. I cannot think of one reason why they should be thrown out with this recipe on hand!
This recipe is a lil’ something spesh from my upcoming E-Book “Sweeter than Sugar”. Yep, I am sharing a recipe with you all so that you can get a taste for what’s to come (you can get excited now)!
With its release only just around the corner, I thought it would only be appropriate to share one recipe with you, just one!
Why I love it…
Bananas are naturally fat and cholesterol free. I use mashed bananas to substitute for some or all of the butter or oil when making cookies, or for a healthier treat. Bananas also deliver small amounts of other vitamins and minerals. A banana provides some iron, magnesium, calcium and phosphorus as well as vitamins A and E, folate, carotene and choline. Bananas also contain trace amounts of many amino acids
Coconut is highly nutritious and rich in fibre, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Eating coconuts are excellent for our immunity. They are antiviral, antifungal, antibacterial, and anti-parasitic, meaning they kill harmful bacteria, viruses, fungi, and parasites. Because of that, if you consume coconut in any of its various forms (whether it be raw coconut, coconut oil, coconut milk, coconut butter, etc.), it can help treat some of mankind’s worst and most resilient of illnesses.
The super seed — which comes in either white or a dark brown and black colour — also has a huge nutritional profile. It contains calcium, manganese, and phosphorus, and is a great source of healthy omega-3 fats. As an added benefit, chia seeds can be eaten whole or milled, while flax seeds have to be ground before consumption in order to access their health benefits for example. They also work as a great ‘binding’ or ‘thickening’ agent in raw or cooked meals. When mixed with a liquid, chia seeds produce a thick mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes. This makes them a great substitute for gelatine, eggs, starch or even oil!
BANANA COCONUT + CHIA BREAD
What’s in it?
1 3/4 cup unbleached self raising flour
1 cup organic shredded coconut, plus extra to top
2 tbs white chia seeds
1 tbs Norbu natural sweetener
3/4 cup Greek yoghurt
2 tbs olive oil
1 tsp coconut extract
1 tsp ground Himalayan rock salt
1/4 cup unsweetened almond milk
3 overripe bananas, mashed
How to make it…
- Preheat oven to 180c and line or spray a loaf pan with baking paper or coconut oil.
- Combine all dry ingredients in a large bowl. Combine all wet ingredients together and add to the dry mixture.
- Stir with a spatula (and alotta LOVE) until smooth.
- Pour mixture into the prepared pan and bake in the oven for 30-40 minutes or until firm.
- Allow to cool completely before serving with a lil’ Greek yoghurt.
Wanna make me? PIN me to PINTEREST and refer to me later!
ENJOY! Riki-Lee x