My family loves eggs. My older one loves them boiled with Kalles (Swedish caviar) or scrambled, and the younger one likes them boiled or sunny side up.
As we move toward being a vegetarian family, we are now consuming more eggs than before, as it is the easiest way to get protein, but I’m trying to keep a balance and get protein from a variety of sources, not only eggs. So I have started to introduce chia seeds to my kids in their pancakes and muffins. Here’s my vegan version of banana bread using chia. It tastes awesome and is ready in 1 hour.
This version is less “eggy,” and the texture is more crusty, yet soft inside. I’d never go back to the egg version now.
3 very ripe, mostly black bananas
330 g all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
2 tsp chia seed
4 tbsp water
1/2 cup sunflower oil
1/2 cup soft brown sugar
2 tsp vanilla essence
Preheat oven to 180C, fan assist, bottom heating (if applicable).
Prepare chia seeds and water in a small bowl and mix together. Let it sit while you prepare the rest of the ingredients.
Lightly oil a 9”x4” loaf tin, dust it with flour, and set aside.
Whisk together flour, baking powder, and baking soda in a medium bowl.
In another bowl, mash bananas until mostly smooth. Add vanilla, sugar, oil, and chia seed mixture until well combined.
Make a well in the flour mixture and pour in the liquid mixture using a large metal spoon or spatula to combine everything until it just comes together without over-mixing (where you don’t see any more dry bits or flour). Over-mixing will make the banana bread tough and doughy.
Pour batter into the prepared tin and use the back of the spoon or spatula to flatten the surface of the batter. Bake for 45-50 minutes, testing with a toothpick placed into the middle of the bread. If it comes out clean, the bread is ready.
Let the loaf rest in the tin for 5 minutes, then turn it out onto a cooling rack and wait until it’s at room temperature before slicing. Serve warm or pre-slice and freeze for later. It can be stored in the freezer for up to 2 months.