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Chocolate banana bread with chia
Ingredients
2 cups (5 dl) fine spelt flour
1/2 cup + 2 tbsp (1,5 dl) wholemeal rye flour
4 tbsp cacao powder
6 tbsp (1 dl) whole hazelnuts
6 tbsp (1 dl) sunflower seeds
3 tbsp (1/2 dl) chia seeds
1,5 tsp bicarbonate of soda (baking soda)
1 tsp sea salt
1/2 tsp powdered vanilla
75 g good quality dark chocolate (at least 70%), roughly chopped
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2 cups (5 dl) unsweetened yogurt
1 large organic banana, mashed
3 tbsp (1/2 dl) maple syrup
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unscented coconut oil + chia seeds for the loaf tin
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1 banana, halved lengthwise (optional) for decoration
sunflower seeds and chia seeds to sprinkle
Method
1) Preheat the oven to 200° C (400° F). Oil a loaf tin with coconut oil and sprinkle with chia seeds.
2) In a large bowl mix all the dry ingredients. Add the wet ingredients and mix carefully using a rubber spatula until you have a smooth batter.
3) Spread the batter out evenly in the loaf tin and top with the two banana halves + sprinkle with sunflower seeds and chia seeds.
4) Bake for 1 hour in the lower part of your oven. Then lower the temperature to 175° C (350° F) and bake for 30 more minutes.
5) Take the bread out and let cool a little before removing it from the tin. Let cool completely on a wire rack. The bread keeps for up to five days wrapped in a tea towel. It freezes well too.
This recipe has been developed for GastroMax by Sonja Dahlgren.
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