I absolutely love the smell of banana bread baking in the oven and some freshly made coffee to go with it. This is super nutritious that has a wonderful texture and tastes divine. I have been making this this for some time now and the recipe works both well as a slice or as muffins, ideal to be sent as a lunch box filler, perfect for breakfast (perhaps with out the chocolate chunks if you want) and it freezers nicely.
Previous times making this slice I have used plant based products. This time however I used something I normally don’t. Since birth my daughter was diagnosed with eczema and at 7 and 8 months old we found out she was anaphylactic to dairy and eggs. This impacted my life hugely so much so that it was the reason behind my passion for food. Seeing my girls face light up with joy was enough for me to keep going and feed her healthy foods with alternatives to dairy and egg. A couple years later we also found out she was anaphylactic to peanuts and cats.
As a parent to a child who has allergies it is tough but to the child it is plain agony. I remember the times we would go to children”s birthday parties and she was unable to eat the cake and other snacks and treats. Her little innocent face would go from a smiley one to sad and teary eyed. It is literally heart breaking. With this began the plant based baking and treat making with freezer stashes so that my girl wouldn’t feel left out. I use to bring a special cake, cupcake or treat to parties for her to devour alongside the other kids. Healthy and refined sugar free as well which in my books was of course even better! Now I could go on about this and perhaps I will share more in another post but today I’m thrilled to share that Little Miss is now tolerant to both dairy and egg.
This hasn’t been something that has happened over night as she is now 7 years old. It has been a process of treatments and methods that my partner and I have done in hope to reach this day where she is tolerant. Our biggest challenge is to get her to be tolerant to peanuts which is her worst allergy. In time we hope to build her immune system to one day soon try give her peanuts. We are not yet at this stage hence the change to this recipe from previous times.
My posts and recipes have been mostly plant based but due to this amazing realization about overcoming 2 allergies I will be adding dairy and eggs to my kids diets. It may seem strange after so many years not including it into my kids diets to begin now. There is a bigger picture we are trying to achieve and I am sure hoping we will. So is Little Miss. I will share my recipes with both a plant based and vegetarian alternative. Its kinda strange to be thinking that way now as for such a long time I have had to find alternatives to recipes without dairy and eggs.
Back to this Chunky Monkey Banana Slice that is equally delicious with or without the chocolate chunks. Healthy indeed and full of protein, fiber, essential healthy fats and is a great family snack. If you like a bit of crunch I suggest to increase the chia seed content. I quite like the texture and crunch and do add in a bit extra at times. Adding sweetener is totally optional and the riper the bananas are the sweeter the slice will be.
For my original recipe head to my Instagram @minimuncherbali however I have given options for vegan, gluten free and vegetarian diets below. Enjoy and do tag or send me a picture when you make it.
Serving Size : 8 – 10 Slices
Prep Time : 10 minute
Cook Time : 50 minute
- 2-3 Ripe Bananas (the ripper the sweeter the slice will be)
- 100g Rolled Oats
- 160g Whole meal spelt flour
- 100g Olive oil or coconut oil
- 50g Rice malt syrup, honey, maple syrup or coconut nectar (Optional)
- 50g Almond milk (sub with cococonut milk, or any other milk of choice)
- 2 Eggs or flax eggs (flax egg use 2 tbs flax meal 5 tbsp water)
- 2 – 3 tbsp Chia seeds
- 1 Vanilla pod paste (sub with vanilla extract or essence)
- 1 tsp Baking soda
- 1 tsp Baking powder
- 50g 70% Dark Chocolate pieces (Optional but makes a great treat)
if using flax eggs:
- Mix flax meal and water in a bowl and put aside to gel for 5 minutes.
- Mash banana and mix chia seeds and place to one side.
- In a food processor grind oats until flour like consistency. Add in whole meal spelt flour or flour of choice. mix until combined.
- Aprrox 10 seconds. Place oil and sweetener (optional), milk of choice, vanilla and mix until well combined. To the banana and chia seed mixture, add in egg of choice and mix on low speed well.
- Pour into the flour mixture and add baking soda and baking powder.
- Mix in food processor for 30 seconds – 1 minute until well combined. Scrap down sides and mix again for 10 seconds. Pour mixture into a lined bread loaf tray with parchment paper. Once mixture is in the tray sprinkle choc chunks on top and insert some into the mixture.
- Bake at 180C for 50 minutes. Best to check the the slice at 40 minutes to see if ready. or cook until a skewre stick comes out clean.
- These make great muffins as well. To make into muffins grease a muffin tray or place parchment paper into holes and pour mixture 3/4 full. Bake at 180C for 25 minutes however best to check at 20 minutes.
If using regular eggs :
- Add in extra chia seeds for a bit of crunch to the slice and added nutrition.
- Gluten free options use gluten free oats and sub the flour for more gluten free oat flour or use buckwheat or any other all purpose gluten free flour. Add 1 tsp xantham gum to the mixture if the flour doesnt already have xantham gum inside.
- The riper the bananas the sweeter the slice will be. Added sweetener isn’t really necessary however for a bit more of a treat its perfectly fine.
- These freeze well. Cut the slices slightly thicker and you can toast them. These travel well in lunch boxes and can be given frozen and will thaw out for snack time.