Banana chia bread with espresso caramel
serves
12
“My gorgeous vegan banana bread that’s filled with the goodness of oats and omega-3-rich chia seeds," says Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95). It is available from thehealthychef.com.
Ingredients (12)
- 2 tbs chia seeds
- 1/2 cup (125ml) extra virgin olive oil
- 1/4 cup (60ml) pure maple syrup
- 2 tsp vanilla extract
- 300g ripe sugar bananas, mashed
- 90g rice flour
- 125g oat flour
- 3 tsp gluten-free baking powder
- Coconut yoghurt (optional), to serve
Espresso caramel
- 10 fresh medjool dates, pitted
- 1 cup (250ml) filter coffee
- 1/2 cup (125ml) coconut milk
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the caramel, combine dates and coffee in a blender. Whiz until smooth and creamy. Add coconut milk and whiz to combine. Set aside until needed.
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2.For the banana bread, preheat oven to 160°C fan-forced. Grease the base and sides of a 9.5cm x 20cm loaf pan and line with baking paper.
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3.Combine chia seeds and 1/2 cup (125ml) water then allow them to absorb for 15 minutes to make a chia gel. Combine chia gel with the olive oil, maple syrup, vanilla and banana. Add rice flour, oat flour and baking powder. Spoon into prepared pan. Bake for 50-60 minutes until cooked through and firm to touch. Remove from the oven and cool completely.
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4.Serve on its own or lavishly topped with coconut yoghurt and espresso caramel.
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