Ancient Grain Banana Bread

Three ridiculously overripe bananas sat in my fruit bowl for a solid week before I finally decided that enough was enough, something needed to be done. And that something needed to be banana bread. This banana bread specifically.  

I suggest you serve this delicious, fluffy bread with a coat of (good quality) peanut butter for a snack that will get you through the afternoon, or a dessert that will keep you coming back for more.

Ancient Grain Banana Bread

Yields 10 - 12 slices

Via Choosing Raw, very slightly modified 

Ingredients

1 cup quinoa flakes

1/2 cup flour (I used wholemeal spelt)

2 tsp baking soda

2 tsp cinnamon

3 tbsp chia seeds + 6 tbsp water, combined and set aside to thicken

4 tbsp oil or butter (I used olive oil, but coconut or canola oil, or vegan butter would work well too)

1/4 cup applesauce

1/2 cup agave nectar

3 overripe bananas

Preheat oven to 175 degrees Celsius. In a large bowl, combine the quinoa flakes, flour, baking soda, and cinnamon, and set aside. In a food processor or blender, blitz together the bananas, oil or butter, applesauce, and agave until smooth. Pour banana mixture and chia mixture into the dry ingredients and mix well. 

Pour the batter into a small loaf tin that has been lined or sprayed with oil spray. Pop into the oven for 30 minutes, then cover with foil and bake for a further 15 - 20 minutes until skewer comes out clean when inserted. 

For additional deliciousness, add some chopped nuts into the batter, or sprinkle nuts or rolled oats on top before baking.