I have wandered and my heart is happy.
To a hidden gem surrounded by the sea.
A week full of stunning daily sunrises and sunsets, of mud flats to explore and scavenge. It was time spent dazzled by nature with coloured sand cliffs, wild and rare Indo Pacific Dolphins and wildlife in general. We rode our bikes, we played at all the towns parks multiple times, we played, fished, read our books, made friends with holiday makers and ignored time. We were free to come and go at anytime with nowhere to be.
But we are back, reality has hit and normal life has resumed. I’m clinging to the simplicity of holiday life.
Banana bread has always been a favourite in our house. We have been through many recipes, some crumble, some bland and some never to be repeated. But this is our recipe of choice. A homey loaf filled with a nutty caramelised banana flavour. Sometimes eaten for breakfast, but mostly as a snack, toasted until crispy on the outside, warm on the inside and slathered in butter.
This version is boosted with linseed meal and chia seed to sneak in some extra nutrition and added flavour. The golden syrup in the recipe adds a dark colouring to the loaf and the spices add warmth.
I always leave my bananas to go quite blackened for this recipe, when they are at their sweetest but almost past their prime. If you find yourself with too many ripe bananas, peel them and freeze them either whole or in pieces. When your ready to make a loaf simply defrost, drain and mush.
Banana, Linseed and Chia bread
serves 10 prep time 5 minutes cooking 1hr
1 cup Mashed ripe banana (about 3 small bananas)
1 3/4 Plain Gluten Free flour
2 tsp baking powder
1/2 cup Linseed meal
1 heaped tbsp Chia seeds (I used white)
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp bicarb soda
1/2 cup Rapadura sugar (or brown sugar)
1/2 cup any neutral flavoured oil of choice (i used a mix of olive oil, coconut oil and macadamia oil)
1/3 cup Coconut quench or milk (or any milk of choice)
2 tbsp Golden syrup
banana halved length ways and almond flakes to top (optional)
Line a loaf tin with silicone paper and preheat the oven to 150C (fan forced)
Sieve the gluten free flour, sugar, spices, bicarb soda, linseed meal and chia seeds into a bowl and whisk to combine.
In a separate bowl combine the oil, eggs, milk and golden syrup. Mix until emulsified.
Pour the wet ingredients along with the mashed banana into the dry ingredients and mix until just combined.
Pour into the lined loaf tin smooth out. Lay the 2 halves of banana on top and scatter with some flaked almonds.
Place onto the middle shelf of the preheated oven and cook for 1 hour or until cooked through when tested with a skewer. Allow to cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
Keep wrapped in the fridge, to be eaten within a week, or slice, wrap and freeze for up to 3 months.
Linseed meal can be found in health food shops, online and in some major super markets. If you can’t find it pre ground, make your own by whizzing some whole linseed in a food processor until it resembles almond meal.
You can substitute the golden syrup for any other syrup or honey in equal proportions.
Rapadura sugar can be found in health food shops or online, or find it as jaggery in Indian grocery stores.
The banana loaf can be nut free, just leave the scattering of almonds off the top of the batter.
To see more of my Tin Can Bay adventures check out (and follow) my instagram here.