First thing's first... I am not a natural baker. I never have been and I never will be. I like sweet things but I think it is safe to say my strengths lie elsewhere. That said, I wasn't going to shy away from using up some old bananas just for fear of making a mess! Most of the time, my baking is better kept within the safe walls of my own kitchen, but very occasionally I manage to produces something worth sharing. I think this is one of them.
This banana bread has no added sweetener which makes it a totally guilt free treat, or a great pre or post workout snack. The best thing is that it is also really simple to make - you won't even need a food processor either!
3 over ripe bananas
200g of dates chopped
1 teaspoon of maca powder
1 teaspoon of cinnamon
150g of buckwheat flour
3 tablespoons of chia in 9 tablespoons of water
200g of almonds (or ground almonds if you don't have a food processor).
150ml of almond milk
Preheat the oven to 150c.
Start by soaking the chia seeds in water. Stir well and place to one side until a gel forms.
Chop the dates into tiny pieces, removing the stones as you go.
Next peel the bananas, then take one and slide it lengthways. Save one half for the top, then mash the remaining half with the other two (so 2 and a half bananas in total) in a large mixing bowl.
If you have a food processor and are using whole almonds, whizz these up for about 20 seconds until they are broken down. You can make them totally into a flour or leave a few larger pieces to give a little texture to the banana bread. Then add this (or the almond flour) to the bowl with the bananas and all of the other ingredients except for the almond milk.
Once you have stirred the ingredients together, begin to add the almond milk little by little until the mixture is sticky but still solid enough to slightly hold its shape. Then line a loaf tin with baking paper and pour in the mix. Finally press the halved banana on the top.
Bake it in the oven for about 1hr, then leave to sit for about 10 minutes before slicing.