Updated: Jul 8
The banana bread saga continues.
The beginning of the pandemic was all about baking. I never had a sourdough starter, but I did hop on the banana bread train. Whenever I see spotty bananas, I take it as the universe telling me to bake something. You can make all sorts of things with ripe bananas (I have some recipes on my website), but sometimes you just need a traditional banana bread. I always put my own twist on things.
I made a few mini banana breads this time around. They are made with dark chocolate cherry spread, walnuts and lions mane. These are delectable and nourishing.
1 ripe banana + more for topping
1/3 cup oat flour
1/4 cup dark chocolate cherry spread
1 chia egg (1 Tbsp chia, 3 Tbsp water)
1 tbsp Lions Mane cacao mix
1/2 tsp vanilla extract
1 tsp baking soda
handful of walnuts
Make chia egg and set aside.
Preheat oven to 350F.
In a mixing bowl, mash banana. Add in the nut butter, chia egg and vanilla. Mix well.
Add in the oat flour, baking soda and cacao mix. Stir until well combined.
Fold in chopped walnuts last.
Transfer to baking dish(s) and spray or line with parchment paper. Top with more banana!
Bake until bananas are golden and loaf is firm. (I made three mini loaves and they baked for 22 minutes).