OK- how many of you have a) a freezer full of ripe bananas just waiting to be made into something delicious and b) are digging the cooler weather because it means you can turn on your oven for baking without feeling like you’ll melt like a human popsicle?
How’s that for a recipe post intro (insert teary- eyed laughing emoji here!)? But seriously- how many times do you buy bananas and end up tossing them in the freezer because they get to that ‘too ripe I don’t want to eat them’ stage? This recipe is perfect for this exact situation. Whether you go for it and make a whole yummy loaf or opt to make muffins, the strawberries and chia seeds are a yummy addition to this oh- so- classic of recipes. There’s also a secret ingredient that I love including in a lot of my baking for some added flavour/ moisture/ nutrition, but you’ll have to scroll down to see what that is. Happy baking all!
1 3/4 cups flour (I used a combination of a gluten free flour blend and brown rice flour)
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup mashed ripe banana (about 2- 3 bananas)
1 tbsp melted coconut oil
1/3 cup brown sugar…
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This is an excerpt from the article Yummy Mummy Recipe: Strawberry Chia Banana Bread which originally appeared on Pampered Baby Blog.