Mini Banana and Chia Loaf, No Eggs Involved
One ripe banana, a spoon of chia instead of eggs, 28 minutes in the oven. A small loaf that disappears faster than it baked.
Other blogs would tell you about their grandmother right here. We want the recipeeee.
- Servings
- 4
- Prep time
- 10 min
- Cook time
- 28 min
Ingredients
Tick what you already have: everything else goes in the list.
How to make it
- Mix the chia seeds with the water and leave them to turn into gel. That is your egg.⏱️ 10 min timerIt should be sticky, not watery, before it goes anywhere near the flour.
- Mash the banana properly. The browner it is, the better this gets.
- Stir the flour, sugar, baking powder, salt and cinnamon together in a bowl.
- Add the banana and the chia gel, then the oil and the plant milk, and whisk until smooth.Stop as soon as it comes together: overworked batter bakes tough.
- Pour into a small 0.5 litre loaf tin and bake at 170°C (340°F).⏱️ 28 min timerConventional oven, middle shelf. Check with a toothpick: it comes out dry, or it goes back in.
- Let it cool in the tin, then move it onto a rack.⏱️ 10 min timerOut of the tin too early and it splits. Ask me how I know.
- Dust with powdered sugar if you want it to look like it took effort.
This is a loaf for people who want cake at eight in the morning and would rather not discuss it. It is small on purpose: a half-litre tin means there is no second slice waiting to be negotiated with.
Chia instead of eggs
A spoon of chia with two spoons of water turns into a gel that behaves exactly like an egg in a batter: it binds, it holds air, it keeps the crumb from falling apart. It costs nothing and it does not need a chicken.
Keeping it
It lasts two days in a closed tin and improves on day two. It will not last two days.