Yes I have made a fair few banana breads in my time & this one has been the absolute favourite over the last few months. It’s incredible simple to make, requiring no special equipment, which means its perfect to whip up when your away on holiday, at a friends or just want a quiet evening of baking.
Maca is an ancient superfood of the Andes district where it has been consumed for thousands of years. It is packed full of vitamins, minerals, enzymes & all essential amino acids. Maca has unique alkoloids which are known to improve the function of the endocrine system. It helps to regulate hormones as well as increasing overall energy levels. Loving earth Maca is sourced directly from the organic grower in Peru therefore making it a great fair-trade choice when ensuring producers are being paid for their hard work.
Coconut sugar is the sap from coconut palm blossoms which is tapped directly from the palm tree. It’s processing is minimal which means it is left with a wide range of minerals. It is also low G.I, which helps to avoid those sugar highs & lows. In comparison to cane sugar, coconut palms can produce over 50% more sugar per acre while also requiring less water & nutrients. This make it an extremely sustainable choice.
Cosy banana bread
- Preheat the oven to 180 degrees celcius. Line a loaf tin with baking paper (approximately 25cm x 12 cm).
- Peel the bananas & mash with a fork.
- Mix the chia seeds & water together in a jug & set aside to form a gel-like consistency.
- Sift the spelt flour, vanilla, bi-carb, baking powder & cinnamon into a medium mixing bowl. Add the almond meal, coconut sugar & maca powder & gently whisk to combine.
- Add the melted coconut oil, coconut milk & apple cider vinegar to the chia gel. Whisk to combine. Add in the mashed bananas & mix again.
- Pour the wet ingredients into the dry & gently fold together, being careful to not over mix.
- Spoon into the prepared loaf tin. Sprinkle over the chopped chocolate, press the banana into the top & sprinkle over the coconut sugar.
- Place in the preheated oven & bake for 50-55 minutes, or until a knife comes out clean & the top is a golden brown colour.
This is a recipe that I have been making for a few years now & every time I do it is thoroughly enjoyed by all. My sister loves it so much that she will almost make it every week, especially in winter when you crave comforting food like this.
Last week, Loving Earth, an Australian company which produces a huge range of sustainable & healthy chocolate as well as granolas, kale chips, superfood powders & basics like coconut sugar & coconut chips sent me a beautiful box of goodies to play around with. I have always loved cooking & experimenting with their beautiful products & receiving a gift like this from then was just what I needed to feel inspired again. So thanks to Loving Earth, I felt like blogging again & this recipe is a savoury way of using some of their products that I love.
The black bean chilli is of course great like this stuffed in the baked potatoes & with fresh salsa but it is equally as good in tacos or over steamed brown rice. The cashew cheeze isn’t an essential element, you could always dollop coconut yoghurt or natural greek yoghurt instead but it doesn’t take long at all & is so delicious. If you have some leftover it’s great on toast with sliced tomato!
Although there is a few different parts to this recipe it really doesn’t take long at all & as you’ve got the chilli bubbling away & the potatoes in the oven, you can quickly put the salsa together.
Chocolate black bean chilli
- 1 C black beans (soaked overnight)
- 2 tbsp extra virgin olive oil
- 1 red onion, diced
- Mexican spice mix (1 tsp ground cummin, 1 tsp ground coriander, 1 tbsp smokey paprika, 1 tsp chilli flakes, 1 tsp sea salt & 1 tsp coconut sugar.
- 1 large red capsicum, diced
- 4 large tomatoes, diced
- 1 large carrot, diced
- 1 C vegetable stock
- 20g Loving Earth dark chocolate
- 2 tbsp Loving Earth cacao powder
- Drain the soaked black beans, place in a medium pot & cover generously with fresh water. Bring to a simmer over medium heat before turning down to low & cooking for 40 minutes, or until just tender. Drain & set aside.
- Heat the olive oil in a medium pot then add the red onion. Saute for 5 minutes before adding in the Mexican spice mix. Cook for a further 2 minutes.
- Add the capsicum, tomatoes & carrot & cook for another 5 minutes. Pour over the vegetable stock & place the lid on. Simmer for 15 minutes.
- Add the chocolate & cacao powder & cook for a further 10 minutes.
- Serve hot.
- 6 small/medium sweet potatoes
- 4 medium royal blue potatoes (or a similar white flesh potato)
- Preheat the oven to 190 degrees celcius. Line a baking tray with baking paper.
- Wash & scrub the potatoes before placing on the tray & pricking each with a fork.
- Place in the preheated oven for 45 minutes, turning once.
- Serve hot, cut in half & filled with the chocolate chilli.
Corn & tomato salsa
- 1 large cob of corn
- 2 spring onions, sliced
- 400g cherry tomatoes
- 1 large bunch of coriander
- 1 large bunch of mint
- 2 limes
- 1 medium avocado
- Peel the husk of the corn and slice downwards to remove the corn from the cob. Place in a medium salad bowl. Add the sliced spring onions.
- Dice the cherry tomatoes, in halves or quarters depending on their size.
- Wash & spin dry the herbs before finely chopping & adding to the bowl .
- Peel, de-seed & dice the avocado. Add to the bowl & generously squeeze over the juice of the limes.
- Gently toss everything to combine.
- Serve spooned on the chilli filled sweet potatoes.
Lime & coconut cashew cheeze
- 1/2 C raw cashews
- 1/4 C Loving earth coconut chips
- Zest of 1 lime, juice of 2 limes
- 2 T nutritional yeast
- 1 garlic clove
- Sea salt & pepper to taste
- Soak the cashews & coconut overnight or for at least 6 hours.
- Drain & place in a high speed blender.
- Add the lime juice & zest, nutritional yeast & garlic.
- Begin to slowly blend adding approximately 1/4 C water. Keep blending until a smooth & creamy texture is achieved. Add up to 1/2 C of water for a thinner consistency.
- Add salt & pepper to taste before giving a quick final blend.
- Set aside in the fridge until needed. Dollop on top of the chilli & salsa stuff potatoes.