This banana bread is low in refined sugar and super easy to make. The inclusion of chia seeds adds a punch of fibre and the dark choc melts adds a little touch of decadence.
Being the dairy farmer’s granddaughter that I am, I have to take this opportunity to promote purchasing and consuming milk that is from a company that is Australian. While all of our cow’s milk in Australia is produced by Australians, purchasing from an Australian owned company is just as important and ensures that the money we spend in our supermarket stays in our economy.
Good quality honey also goes a long way in this recipe. I’m fortunate that I go to church with a family that has a bee-hive and sells their own honey. Cheap, home-brand store-bought honey is often a mix of honey and water and its flavour isn’t as strong.
- 2 cups of plain flour
- 4 teaspoons of baking powder
- 2 tablespoons of chia seeds
- 1/3 cup water
- 1/4 of milk
- 1/2 cup of honey
- 2 overripe Bananas, mashed
- Pinch of salt
- 1/2 cup of dark choc melts
- Pre-heat oven to 160 degrees Celsius and line a loaf tin with baking paper
- In a small bowl, use a fork to whisk together chia seeds and water. Allow to stand for 15 minutes, stirring occasionally. This will create a gooey mixture that will act as a binding agent.
- Mix honey, banana, salt, chia seeds and milk together in a large bowl.
- Add in baking powder and flour stir until combined.
- Roughly chop dark choc melts and stir through mixture
- Transfer mixture to loaf tin and place in oven for 50 minutes or until a skewer can be inserted into the bread and come out clean.
- Remove banana bread from oven and allow to stand for 10 minutes in the tin.
- Remove banana bread from tin and allow to cool completely on a cooling rack.
- Store banana bread in air-tight container in fridge.
- Banana bread can be eaten fresh, but once a few days old is best toasted or heated.
- If you would like to make the recipe refined sugar free, simply omit dark chocolate melts.