Enjoy this scrumptious Banana & Chia Loaf Cake as part of a healthy eating plan. Packed full of superfood goodness, nutty textures, warming spices with a citrus hit.
Equipment
- Oven
- 2 x 2 Pound Loaf Pans
- 2 x Large Bowls
- Whisk
- Electric Mixer
- Rubber Spatula
- Wooden Spoon
- Cutlery Knife
- Skewer
- Wire Rack
- Chopping Knife
Ingredients
- 200g All Purpose Flour
- 3 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Tsp Ginger
- 1/4 Tsp Ground Nutmeg
- 2 Large Eggs
- 3 Tbsp Runny Honey
- 3 Large Bananas
- Grated Rind of 1 Orange
Method
- Preheat the oven to 170°C (160°C for fan ovens, gas mark 3).
- Grease and flour two - 2 pound loaf pans (roughly 22.5 cm x 13 cm x 6 cm each).
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, chia seeds and Super Vital Powder. Set aside.
- Cream the coconut oil and coconut sugar using an electric mixer.
- Beat the eggs and honey into the coconut oil mixture. Stop the mixer and scrape down the sides of the bowl with a rubber spatula regularly.
- When the mixture is light and fluffy, gradually add the flour mixture, a bit at a time, beating well after each addition.
- Beat in the mashed bananas and orange rind.
- Remove the bowl from the electric mixer and stir in the chopped organic dates and walnuts with a wooden spoon.
- Divide the mixture between the loaf pans. Carefully level the tops a bit with the flat of a knife. The pans will only be about half full.
- Bake for 30 to 40 minutes, or until a skewer inserted in the centre of the cake comes out clean. It's a good idea to check the cakes after 25 if your oven is very fierce.
- Cool in the pans for at least 30 minutes before removing the cakes and leaving them on a wire rack to cool completely.
- Wait until the cakes are completely cool before slicing.
- Store in an airtight container.
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