Raspberry and chia banana bread

If banana bread is a favourite in your household, why not try this healthy recipe for Raspberry and Chia Banana bread by chef and food stylist Jamie Humby. 

Serves 4 
Prep time: 15 mins
Cooking time: 45 mins
Dry Ingredients:

350g self raising wholemeal flour
1 tsp baking powder
½ tsp bicarb soda
2 tbs chia seeds
¼ cup shredded moist coconut flakes
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
½ tsp mixed spice
Wet Ingredients:

3 large ripe bananas whisked until creamy
2 large eggs, whisked lightly
200ml skim milk
1 tsp apple cider vinegar
½ cup apple puree
50ml maple syrup
200g frozen raspberries
1 banana sliced thinly length ways to garnish
  1. Preheat oven to 175°C on fan bake and line a non-stick loaf tin with grease proof paper.
  2. In a large bowl mix all dry ingredients thoroughly.
  3. In a separate bowl mix all wet ingredients, except the raspberries, and slowly incorporate into the dry ingredients until you achieve a smooth batter. Then slowly fold in the raspberries, making sure you don’t break them up too much.
  4. Pour the batter into the loaf tin, and carefully place sliced banana on top of the batter.
  5. Bake for 60 minutes in the middle of the oven or until a wooden skewer comes out clean. 
  6. Cool on a wire rack for 20-30 minutes and serve fresh, or toast it up and add any of your favourite toppings!

Bupa Team Family

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