chocolate and chia seeds banana bread

I blame this cake on the lack of communication.

The LAM bought a bunch of bananas. Not knowing he had done that, I, too, also bought a bunch of bananas. 

So, yes, we have MANY, MANY bananas.

I knew it was time to make banana bread.

And so I made this loaf of Chocolate and Chia Seeds Banana Bread.

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Since the kids love anything with chocolate, they are not going to look too closely at the tiny bits of chia seeds in the cake.

Hehe. Sometimes it is quite fun being sneaky.

This is my go-to recipe for banana cakes. The cake always turn out moist and actually becomes even more flavorful after a day or two! 

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While I usually make this with plain flour, I tried using Prima cake flour this time. And you know what? The bread actually turned out to be more tender and moist!

You really have to try this!

Let me show you how to make this super delicious (and nutritious) banana bread.

In a bowl, stir the melted butter and sugar until mixed. I used brown sugar because brown sugar imparts flavor but you can also use caster sugar if you like.

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Add the eggs, one at a time, and beat it into the mixture. The mixture will thicken and become smoother.

IMG_3384Stir in the vanilla extract.

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Add the mashed banana and chia seeds. Stir until mixed.

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Fold in the dry ingredients. Stir until the flour is just moistened – do not over-mix.

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Pour the batter into a greased and lined 9×5-inch loaf pan. 

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Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.

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Allow the banana bread to cool completely in the pan before slicing and serving.

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Enjoy!

Chocolate And Chia Seeds Banana Bread
Serves 8
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Ingredients
  1. 2 large eggs
  2. 4 large bananas, mashed
  3. 125g unsalted butter, melted
  4. 150g brown sugar
  5. 145g Prima cake flour, sifted
  6. 30g cocoa powder, sifted
  7. 2 teaspoon baking powder, sifted
  8. 1/2 teaspoon bicarbonate of soda, sifted
  9. 1/2 teaspoon salt
  10. 1 teaspoon vanilla extract
  11. 1-2 tablespoons chia seeds
Instructions
  1. In a bowl, stir the melted butter and sugar until mixed. I used brown sugar because brown sugar imparts flavor but you can also use caster sugar if you like.
  2. Add the eggs, one at a time, and beat it into the mixture. The mixture will thicken and become smoother.
  3. Stir in the vanilla extract.
  4. Add the mashed banana and chia seeds. Stir until mixed.
  5. Fold in the dry ingredients. Stir until the flour is just moistened – do not over-mix.
  6. Pour the batter into a greased and lined 9×5-inch loaf pan.
  7. Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.
  8. Allow the banana bread to cool completely in the pan before slicing and serving.
Notes
  1. I used 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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