Banana, almond & chia bread with coconut yoghurt

Banana, almond & chia bread with coconut yoghurt

By
From
The Yoga Kitchen
Serves
10
Photographer
Lisa Cohen

An interesting fact about bananas is that their nutrient profile changes as they ripen. Japanese researchers have shown that the antioxidant and anticancer properties of the banana surge as it ripens. An overripe banana which has dark patches on its yellow skin produce a substance called TNF (Tumour Necrosis Factor), which has the ability to combat abnormal cancer cells. So, the more dark patches the banana has, the higher its immunity enhancement properties.

Ingredients

Quantity Ingredient

For the banana bread

Quantity Ingredient
450g mashed, overripe bananas
5 eggs
90g raw honey
90ml extra-virgin olive oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon gluten-free baking powder
2 tablespoons lemon juice
300g ground almonds
30g chia seeds
1 just-ripe banana, peeled

For the whipped coconut yoghurt

Quantity Ingredient
300g coconut yoghurt
85g raw honey, plus extra for drizzling
1 teaspoon ground cinnamon
1/2 vanilla pod seeds, scraped out

Method

  1. Preheat the oven to 160°C. Line a 30 x 10cm loaf tin (pan) with baking paper (baking parchment). In a large mixing bowl, combine the mashed bananas, eggs, honey, oil, vanilla, cinnamon, baking powder and lemon juice. (The lemon juice will activate the baking powder.) Now add the ground almonds and chia seeds and mix well.
  2. Spoon the batter into the prepared loaf tin. For decoration, cut the extra banana in half lengthways and then place, cut sides up, on top of the batter. Bake in the oven on the middle shelf for an hour.
  3. This is a very moist loaf, a skewer may not come out completely clean, but if the centre feels firm then remove from the oven and allow to cool completely before turning out and removing the baking paper.
  4. To make the whipped coconut yoghurt, place the yoghurt into a food processor along with the honey, cinnamon and vanilla seeds and blend until thick and creamy.
  5. To serve, place slices of banana bread under a hot grill (broiler). Once browned, remove from the grill and place on serving plates along with a dollop of whipped coconut yoghurt and a drizzle of honey.
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