This superfood banana bread is rich in flavor and is packed with nutrient dense superfoods rich in antioxidants and anti-inflammatory properties.
Chia OR Basil Seeds: you can use either chia or basil seeds in this recipe. Both are rich in fiber, protein, fiber and iron. These seeds are high in antioxidants and are Anti-inflammatory.
Flaxseed: flax is high in Omega-3 fatty acids, which is great for heart health.
Tahini: made of ground sesame seeds, tahini is like liquid antioxidant gold. It is an amazing source of healthy fats and is anti-inflammatory. You can swap with peanutbutter or mix the two.
Inulin (Optional): Inulin is a gut healthy prebiotic fiber often derived from chicory root or Jerusalem artichoke. I add two heaping tablespoons of inulin to this recipe for a boost to my digestive system. This is optional and can be omitted completely.
RECIPE:
Ingredients:
1 1/2 Cups almond flour
1/2 Cup monk fruit sweetener
1/2 Cup ground flax
2 Tbsp chia or basil seeds
2 tsp baking powder
1 tsp vanilla
3 Large eggs
2 Large overly bananas
2 Tbsp tahini or peanutbutter
Optional: 2 Tbsp Inulin
Directions:
Preheat your oven to 350F and set aside a greased loaf tin. Alternatively, you can line the loaf tin with parchment paper; this makes it easy to pop out the loaf after baking.
In a medium sized bowl, whisk together the dry ingredients and then set it aside.
In a small bowl, mash up the overly ripe bananas until you have a pudding-like texture. Then, add all of the liquid ingredients to the bowl with the bananas and whisk to fully combine.
Fold in the liquid ingredients with the dry and mix just to combine. Then, fold in the chocolate chips and mix until the chocolate chips are evenly incorporated.
Pour the batter into a greased or parchment lined loaf tin and spread the batter out evenly.
Cover the loaf tin with aluminum foil or a lid and bake for 30 minutes, then remove the foil or lid and bake for an additional 20 minutes with no cover.
Allow to cool completely, slice and enjoy!
Storage: Store in an airtight container on the counter for 2 days or in the fridge for up to 1 week.