Banana, Blueberry and Chia Loaf
How many banana cake recipes do you have? BTW, I call it cake not banana bread!
I must have a dozen different recipes, but this is my latest favourite
One of my gorgeous girlfriends made this cake when I went around to her place for lunch the other week. Luckily she shared her recipe with me…
She adapted her version from a Donna Hay recipe.
Its absolutely delicious and was so easy to make (especially since I didn’t have 2 little, very cute kids ‘helping’ me!)
Thanks Kara 🙂 YUM!
- 1 ½ cups (240 grams) soft wholemeal flour or spelt flour
- ½ cup (70 grams) brown sugar*
- 1 teaspoon baking powder
- ½ teaspoon bicarb soda
- 2 teaspoons ground cinnamon
- 2 tablespoons chia seeds
- ½ cup frozen blueberries
- 1 generous cup of mashed bananas (320 grams, approx. 2 large or 3 medium)
- 1 egg
- ½ cup natural yoghurt (I used ¼ cup yoghurt, ¼ cup buttermilk)
- ¼ cup macadamia oil or extra virgin olive oil
- ¼ cup (60ml) maple syrup
- 2 teaspoons vanilla bean paste or vanilla extract
- Preheat oven to 160 degrees and line a loaf tin with baking paper
- Sift flour, sugar, baking powder, bicarb soda and cinnamon together into a large bowl
- Add chia seeds and stir through, then add blueberries and stir through. Put aside.
- In a medium sized bowl, mix together bananas, egg, yoghurt, oil, maple syrup and vanilla
- Pour wet mixture into flour mix and fold in until just combined
- Pour mixture into prepared tin
- Bake for 55-60 mins
- Cool before removing from tin and devouring!
Be careful not to reduce the sugar too much though as it will change the taste and texture and it may not be as delicious, which would be a disaster!
And yes, I eat sugar. But not lots of it!!
For those gluten free people the original recipe uses buckwheat flour. I have not tried this, so I don’t know if it works, but if anyone does can you please let me know. Thanks 🙂
Hi Caroline, I baked this over the weekend. It was delicious!! I made a few changes based on what I had in the pantry – I didn’t have any blueberry’s so I used raspberry’s instead. I also substituted honey for maple syrup and coconut oil for macadamia oil, plus I reduced the sugar to 1/2 cup. My friend said it was the best banana bread she had ever taste. Not heavy or dry like most store bought banana bread. Thanks for the recipe!
Thanks so much Susan for your feedback. I love all the substitutes you did – sounds so yummy! Going to have to try that myself 🙂
Hi there! I just made this recipie for myself and my daughters! I am just wondering if you know how many calories each serve would roughly contain? Much thanks Amanda
I used to include calories, but I don’t really believe in them so I stopped!
What I mean by that is I try to get people to enjoy the eating experience and understand a healthy balance rather than rely on calories
But to answer your question, perhaps around 150 calories – VERY rough estimate!!