This week, we welcome back Kate Levins, the holistic nutritionist, writer, recipe developer and creative behind Nourishing Club. We've been fortunate to have Kate create a few recipes for us now, Green Choc Chai Smoothie; Cashew, Coconut & Turmeric Butter; Turmeric, Almond and Tahini Cookies and now Chai Walnut Banana Bread.
Who doesn't love a classic banana bread? Truth be told, there's nothing classic about this recipe, however, it is so delicious, that once you taste it, I doubt you'll mind! It's also worth knowing that most commercial banana bread is loaded with butter and sugar – okay for sometimes, but that sometimes can become often when the sound of banana bread alongside a morning coffee becomes irresistible! Perhaps you can find some time on the weekend to make a banana bread loaf like this, to take with you each day to work or school.
Made on a base of buckwheat and chickpea flours, this banana bread is loaded with protein and prebiotic fibre, to help fuel great gut health. It also just so happens to be vegan and gluten-free!
Chai Walnut Banana Bread
Makes 1 loaf
GF, DF, RSF, vegan
Prep time + tidy up: 20 mins
Cook time: 40 mins
1 tablespoon ground flaxseeds
2 tablespoons water
5 peeled bananas
1 cup almond or coconut milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup buckwheat flour
1/2 cup chickpea flour
1/2 cup almond meal
1/3 cup chopped walnuts
4 tablespoons Naked Paleo Reishi + Chai Mylk Infusion
1/2 teaspoon baking soda
pinch of sea salt
Preheat oven to 180ºC / 350ºF. Line a loaf tin with baking paper and set aside.
Combine ground flaxseeds and water in a small bowl, mix well and set aside until thick (about 5 minutes).
Add 4 of the bananas, milk of choice, vanilla, and apple cider vinegar to a blender. Add ground flaxseed mixture also, then blend on high for 60 seconds, until well incorporated.
Combine all dry ingredients together in a large mixing bowl and mix well with a whisk. Pour over the blended wet ingredients, and stir together using a spatula.
Pour into your lined baking tin. Slice the remaining banana lengthways, and carefully place on the top of the banana bread mixture to create the caramelized banana on top. You may also like to press a few extra walnuts onto the top of the banana bread.
Bake for 35-40 minutes, or until golden brown on top, and cooked through. Insert a skewer or knife, and when it comes out clean (not gooey), it’s ready!
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