I always felt like there are certain dishes where an “average” recipe just doesn’t cut it. Hell, for some dishes a “good” recipe doesn’t cut it either. For all those ultimate classics such as chocolate chip cookies, oatmeal cookies and banana bread, only an outta-this-world, dis-is-madness kinda recipes will do. It’s the sort of recipes that get passed on generation on generation, with the original recipe being scribbled on some semi-deteriorating old piece of paper kept in a safe somewhere. But in the end, the pen fades out and you can’t really read the recipe all that well and it gets lost forever. So thought I’d save my great grand-children the pain and just publish it here so they can check up on my blog whenever they wanna make some dope-ass nana bread. All jokes aside, this recipe is totally safe-worthy. I made it for the entire Food Matters team a few months back and they absolutely loved it. And that really means something; there’s hardly ever been a crew of such avid foodies

Ingredients

• 1 tbsp chia seeds
• 3 tbsp water
• 4 ripe bananas
• 1 tsp vanilla
• 2 tbsp coconut oil 
• 1 tsp honey
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1.5 cups gf flour
• 1/4 cup chopped walnuts
• Handful of chopped walnuts (for topping)

Method:

1. Heat up the oven to 350°F
2. Make chia egg by adding chia seeds and 3 tbsp of water in a bowl, mixing and letting rest in the fridge for 15 minutes
3. Mash 3 of the bananas with a fork, put in a big bowl and add all remaining ingredients with the chia egg
4. Grease your oven pan with coconut oil and pour banana bread batter inside
5. Slice the last remaining banana in half (horizontally) and place on top of the batter with a sprinkle a handful of chopped walnuts
6. Place in the oven until a knife stuck in the middle comes out clean (about 45-60 minutes)
7. Let cool on a rack before cutting
8. Optional: top with almond butter and a sprinkle of nutmeg