Banana Bread with Walnuts and Chia
One of my all time favorites is this banana bread. I wrote the recipe for my book about chiaseeds. This cake is perfect for breakfast but also for the afternoon tea! I love it for example with vegan coconut yoghurt and berries.
Vegan Banana Bread with Walnuts
For a small loaf pan (ca. 20 x 11 x 8 cm)
- 2 tbsp chia seeds
- 2 very ripe bananas (200 g peeled)
- 100 g coconut oil
- 250 g whole-grain spelt flour
- 50 g maple syrup
- 1 pack of baking powder (17 g)
- 1 tsp cinnamon powder
- 1 tsp ground vanilla
- salt
- 70 g walnuts + some walnuts to garnish
Preheat the oven to 200 degrees celsius (two-sided heat). Soak the chiaseeds with 4 tbsps of water for about 10 minutes. Peel the bananas, mash them.
Heat the coconut oil in a pan until it is liquid. Put all ingredients except the nuts in a large bowl and blend them with a mixer into smooth dough, slowly adding 100 ml water.
Roughly chop 70 g walnuts and stir them into the dough. Lightly oil the loaf pan and spoon the dough into the pan. Spread the dough evenly and press the remaining walnuts on top.
Bake the banana bread on the middle rack in the oven for 45 minutes. If the nuts are getting to dark during the baking, cover the bread with aluminium foil. Test with a wooden skewer if the cake is ready. When no more dough sticks to the skewer, switch off the oven and open the door for about 10 more minutes. Then take out the cake and let it cool down before cutting.
