You have to try this bread at least once! Banana bread is a favorite in my family, so to improve the nutritional value I wanted to try something different and came up with this fun recipe.
Banana met Spirulina and voila they become best friends! They held a party and Mr toasted Tecan guy came too. It become something toasty, warm and loving, we had to invite you too!
I have to admit, I cannot enjoy the taste of spirulina in my smoothies and I know it has so many great nutritional benefits but let’s be honest here, it tastes like gunk of the ocean!
So I have this amazing super food product hanging around and then this sort of just happened 🙂
Egg free spirulina, banana super food bread
Vegan, Gluten Free, Refined Sugar Free, Super food enriched
3 ripe bananas
1 chia egg (1 Tbsp chia seeds + 3 Tbsp water), allow to set for a few minutes
80ml coconut oil, melted
1 tsp vanilla extract
15 drops stevia (count the drops, don’t add to much stevia)
2 tsp spirulina powder
1 1/2 cup gluten free oat flour
3/4 cup wholegrain gluten free flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup toasted pecan nuts, chopped
Preheat the oven to 180 degrees. Line a loaf pan with baking paper or grease with coconut oil.
Mash the bananas in a large mixing bowl, add the coconut oil, stevia, chia egg and vanilla, whisk well.
Add the baking powder to the mix and allow it foam and bubble.
Add the flours, spirulina and salt together with the banana mix. Make sure all the ingredients are well combined.
Fold in the toasted pecan nuts.
Pour the batter into the prepared tin. I like my bread to have a rustic effect, so I don’t smooth it out on top.
Bake for 50- 60 minutes. Switch off the oven and allow the bread to cool off in the oven, 5-10 minutes.
Allow the bread to cool off on a drying rack before slicing. Serve with vegan butter.