Banana bread

I hardly ever have bananas because they are too sweet for me. If I eat more than 1/4 of a banana my fingers become swollen. My family and friends love this banana bread and it’s fine for me to have one slice since it doesn’t have as many bananas as in most recipes. No other sweeteners either, no dates, honey, agave nor maple syrup.


1 tbsp chia seeds

2 tbsp water

2 bananas, ripe

2 tbsp olive oil 

1 tsp cinnamon 

2 tsp baking soda

1 tsp gluten-free baking powder

1/2 tsp salt

1/4 cup almond milk, unsweetened  

1 cup gluten-free oats  

3/4  cup almond flour

1/4 cup tapioca


Add the chia seeds and water to a big bowl and blend well. Let it sit for 5 minutes. 

Mash the bananas. 

Pour the olive oil into the bowl with the chia egg (chia seeds and water) and mix in thoroughly. Then add in the cinnamon and raising agents. Thereafter stir in the bananas and almond milk.

Use a wooden spoon to fold in the oats, almond flour and tapioca.

Scoop the dough into a loaf pan that’s been lined with baking paper and bake on 180°C for 35 minutes. 

You can also make a double amount to get two loafs or use the dough to make muffins. 

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