baking

Wholemeal banana walnut loaf

Name: Wholemeal banana walnut loaf
Total time: 70 min
Yield: 10 serves
Ingredients: 250 g Organic stoneground wholemeal plain flour; 100 g Organic coconut sugar; 2 tbsp Chia seeds; 100 g Tasmanian walnuts, chopped; 1 tsp Cinnamon powder; 3 ripe Bananas, mashed; 2 Eggs; 80 ml Neutral oil; 1 tsp Baking powder; 1/2 tsp Bicarb soda; Pinch Fine salt

A stoneground wholemeal loaf with walnuts, chia and coconut sugar.

A one-bowl banana loaf with the heft of stoneground flour. Chia replaces some of the egg. Walnuts on top, walnuts inside.

Time: 70 min
Serves: 10
Difficulty: medium
Course: baking

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Ingredients

10 serves

250 gOrganic stoneground wholemeal plain flour
100 gOrganic coconut sugar
2 tbspChia seeds
100 gTasmanian walnuts, chopped
1 tspCinnamon powder
3 ripeBananas, mashed
2Eggs
80 mlNeutral oil
1 tspBaking powder
1/2 tspBicarb soda
PinchFine salt

Method

Heat the oven to 170 C fan-forced. Line a 22 cm loaf tin with paper.
Mix the chia seeds with 80 ml warm water in a small bowl. Leave to thicken 5 minutes.
Whisk the eggs, oil, mashed banana and coconut sugar in a large bowl. Stir through the chia gel.
Add the flour, cinnamon, baking powder, bicarb and salt. Fold until just combined. Stir through two-thirds of the walnuts.
Tip into the tin. Scatter the rest of the walnuts on top.
Bake 45 to 50 minutes, until a skewer comes out clean.
Cool in the tin for 10 minutes before lifting out onto a rack.

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