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Banana Raspberry Loaf with chia seed jam

PREPARATION

15 min(s)

COOKING

30 min(s)

TOTAL

45 min(s)

SERVES

4

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Ingredients


5 tablespoons chia seeds

2 tablespoons water

3 bananas (mashed)

1 cup frozen raspberries

1/4 cup virgin coconut oil (melted)

2 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract

1 cup shredded coconut

1 1/2 cups almond meal

1/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon (ground)

2 tablespoons almonds (crushed)

2 cups frozen raspberries (for the jam)

3 tablespoons chia seeds (for the jam)

1/2 teaspoon pure vanilla extract (for the jam)

2 tablespoons water (for the jam)

1 tablespoon pure maple syrup (for the jam)

Introduction

This raspberry banana loaf is simple to prepare; It's tender and moist without being overly sweet. Combine it with raspberry-chia jam to have the perfect snack for your afternoon tea.

Preparation

Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit.)
In a bowl, mix the water and the chia seeds, then set aside (this will be your chia egg).
In a large bowl, mix the mashed bananas, raspberries, coconut oil, maple syrup, and the vanilla extract, then the chia mix.
Put in the shredded coconut, almond flour, baking soda, baking powder, and cinnamon. Mix well, and pour into the loaf oven container lined with baking paper.
Flatten with a spoon and sprinkle with the crushed almonds.
Bake for about 35-40 minutes.
While the loaf is baking, prepare the jam. In a small pot on low heat, put all the ingredients in (raspberries, chia seeds, water, vanilla extract, and maple syrup), then mix well for about 5 minutes.
Turn off the heat when you have reached jam-like consistency. Pour into a jar and store in the fridge.
Once the loaf is ready, turn off the oven and wait 10 minutes for the bread to cool down. Enjoy with your homemade jam.
Bake
Kid Friendly
Gluten Free
Vegan
Dessert