Who doesn't love a free afternoon spend in the kitchen? This is how I spend my Tuesday afternoon, baking and experimenting in the kitchen.
I like to use these free afternoons to bake healthy snacks that I can take on the go the rest of the week. Today I finally made banana bread again. Same as the cookies (see previous post) I used dates to sweeten the recipe and change it up a bit. I also made a strawberry-chia jam, which can be used as a spread or topping on any other breakfast item.
Prep time: 30 minutes
Total time: 2 hours
Makes: 1 banana loaf and 1 cup of jam
- 100 g oats*
- 200 g flour (spelt, whole wheat, GF etc.)
- 2 tsp baking powder
- 70 g coconut sugar*
- 1/2 tsp cinnamon
- 3-4 overripe bananas
- 10 dates
- 2 eggs
- 1 tbsp vanilla extract
- 180 ml almond milk (or other milk of choice)
- 80 ml coconut oil
- 1/2 cup mixed nuts*
* A little more to use as topping/garnish.
Strawberry chia jam
- 225 g fresh or defrosted strawberries
- 2 tbsp chia seeds
- 2 tbsp honey
- Preheat oven to 190C and grease the loaf pan.
- Grind oats to oat flower.
- Remove pits from dates and chop until a ball forms.
- Mash the bananas to a mushy consistency and set aside.
- Mix all dry ingredients in a large bowl and set aside.
- Mix all wet ingredients together in a medium bowl.
- While mixing wet ingredients, pour in dry ingredients bit by bit.
- Chop up the nuts and add 3/4 to the batter. Chop the remaining 1/4 fine and set aside.
- Pour the batter into the loaf pan and cover with some nuts. Sprinkle some oats and coconut sugar on top for an extra crispy topping.
- Bake in the oven for 30-35 minutes, or until golden brown. You can always double check by inserting a pricker in the center.
- In the meantime, mash the strawberries with a fork until fine.
- Add chia seeds and honey, and mix well together.
- Save the jam in a mason jar and set in the fridge to cool for about 30 min.