I’m sick (still)! Woken up so poorly 😦 the only thing left in the bakery (big plastic box in our freezer) was two chocolate slices. The smoothie is weetbix, banana, chia and maple. Toasted sandwich etc.
These are lovely, moist in the middle, crispy on the top, with little sweet surprises from the chocolate and pear. We made these after breakfast then headed to the creek to eat them and enjoy some quality outside play. What a wonderful morning!
Preheat oven to 180 degrees Celsius (160 fan forced)
In a large bowl combine until well combined:
3 very ripe bananas mashed
2 tbsp chia seeds soaked in 1 generous cup soy milk for 10 minutes
3 tbsp dark agave nectar
1/3 cup dairy free choc chips
1/3 cup rice bran oil
Mix in 2 cups of wholemeal self raising flour.
Spray oil 12 cup muffin tin and divide mixture evenly between the holes.
Slice a pear thickly. Trim slices to fit on top of muffin mixture. Gently place pear slices on top of mixture. Sprinkle with raw sugar.
Bake for about 15 minutes or until muffins spring back when lightly pressed.
This delicious, generous sized cake is easy and quick to prepare. It is my usual adaptation of several recipes over time. My toddler loves to sit on the bench and help with mashing, pouring, mixing and sampling along the way! Yum. I hope your family enjoys it as much as mine.
Spray oil to grease tin
2 cups wholemeal self-raising flour
½ cup wholemeal plain flour
2 tsp ground cinnamon
½ cup firmly packed brown sugar
½ cup non-dairy milk
4 tbsp (more or less) dairy-free chocolate chips
2 free range eggs
80 g melted butter or dairy free spread or 4 tbsp rice bran oil
5 over ripe bananas, mashed
- Preheat oven to 180 degrees Celsius (160 fan forced). Spray oil in 26 cm non-stick spring form pan to lightly grease. Line base with non-stick baking paper.
- Combine flours, cinnamon and chocolate chips in large bowl. In a medium bowl, stir well to combine milk, eggs, melted butter and banana. Add banana mixture to flour and stir until just combined. Spoon mixture into prepared pan and smooth the surface. Sprinkle with brown sugar.
- Bake in pre-heat oven for 45 or so minutes or until a skewer inserted in the middle comes out clean and cake springs back lightly to the touch. Remove from oven and rest for 5 minutes. Place onto wire rack to cool completely.
- If cooking with toddler, clean bench and toddler from head to toe!
This is my favourite version with chocolate chips but you can omit or substitute with nuts to suit your taste. For dairy free, substitute milk products with non dairy alternatives. For vegan, omit eggs. There is enough mashed banana in this recipe to not worry about substitution. Coconut is nice too. Just substitute comparable amount of the plain flour.
I could have called this recipe banana bread, but really, we all know it’s a cake…