Banana bread & strawberry jam
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
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.