Inspired by this recipe from My New Roots, this loaf of banana bread, filled with plenty of whole foods and sans all animal products, is the ultimate guilt-free breakfast… and morning tea… and afternoon tea – and most definitely late night snack.
1/4 cup almond milk
6 tbsp coconut oil
1 tsp pure vanilla extract
2 1/4 cups mashed ripe bananas (approximately 5 medium bananas)
1/4 cup chia seeds
2 cups almond meal
2 tsp baking powder
1/2 tsp sea salt
1 cup chopped nuts + seeds (walnuts and pumpkin seeds)
1/4 coconut flakes to sprinkle on top
Preheat oven to 180 degrees. Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.
Combine almond milk, oil, vanilla extract, dates and bananas in a blender and blend until smooth. Add chia seeds and mix through.
In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in nuts and seeds. Pour into a cake pan, top with coconut flakes. Bake for 30 – 40 minutes.