Banana Oat Chia Bread
July 4, 2014
Banana Oat Chia Bread
It is school holidays at our place at the moment and my boys are at a stage where they FIGHT NON STOP if they are bored. The words from the Hairy Maclary book Scattercat keeps running around my head “….bumptious and bustly, bossy and bouncy and frisky and hustly”. You get the picture….I have been doing my utmost to wear them out with visits to the park, craft, walks and other activities. Sometimes it takes baking to smooth the frazzle, soften the edges, and create some harmony. This Banana Oat Chia Bread worked a treat at our place this week!
The boys got to help create this banana bread. Then they got to eat it warm from the oven. 5 minutes of silence 🙂
Involvement in the cooking process is a great way to make any food more delicious to little taste buds!
Banana Oat Chia Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Free from refined sugar, this banana cake is packed with healthy additions of chia seeds, cocao nibs and organic oat milk. Enjoy it warm from the oven.
Course:
Dessert
Servings: 12 people
Ingredients
- 140 grams butter - softened
- 1/2 cup Rice Malt Syrup
- 1 egg
- 2 bananas - mashed
- 2 tablespoons chia seeds
- 1 tablespoon cocao nibs
- 1 1/2 cups spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup Organic Oat Milk
To Serve
- 1 teaspoon butter
- 1/2 teaspoon ground cinnamon
Instructions
-
Set the oven to heat to 170 degrees celcius
-
To a mixing bowl add the butter and the Rice Malt Syrup and beat until thick and light in color
-
Add the egg and continue to beat for a minute - the mixture will appear a little bit curdled but don't stress it will be fine!
-
Add the remaining ingredients and stir with a spoon to combine
-
Spoon the mixture into a lined or greased cake pan and place into the pre-heated oven to cook for 40 minutes
-
Test for readiness with a skewer and remove if the skewer removes cleanly
-
Allow the cake to sit for 5 minutes and then remove it to cool on a cake cooling rack
-
Combine the butter and cinnamon and then use a butter knife to spread some of it on top of the warm cake
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Serve warm to hungry children
Recipe Notes
If you are unable to find oat milk - use Almond, Soy or Coco Quench Milk instead.
Are your kids on school holidays? How has week one been at your place?
I hope it has been a great week. If not, get out your cake tin and start baking!
Have a great weekend.
Join me here:
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
Oh YUM!!!!
Thanks Jodie
What a lovely banana bread recipe Kyrstie! I have never purchased rice malt syrup before (and will have to get some) but love your healthy addition of chia seeds and cocoa nibs. Most delicious 😀
Thanks so much Merryn. I try to add in as many good things as I can when baking 🙂
YUM! I will be trying this for sure 🙂
Thanks Sheila, I hope that you enjoy it. K