Breakfast Banana Superfood Bread! (Vegan and Gluten Free)

Yes I know its a mouthful but this Breakfast Banana Superfood Bread really is packed with goodness to set you up for a busy day ahead. With the use of Bananas for Potassium and Carbohydrates; Mixed Linseeds for Fibre, Vitamins and Omega 3's, Coconut flour for Fibre and Minerals, Chia seeds for Protein, Magnesium and Antioxidants, Walnuts for Vitamin E, B6, Folate, Melatonin, Antioxidants, and Omega 3's. Then Cinnamon for Anti-inflammatories and more Antioxidants! This bread really is packed full of Superfoods. No need for added sugars from dates/agarve or anything else, the sweetness from the bananas is all it needs.

This recipe is great for when you don't know what to do with left over bananas, mine were really ripe and almost black and are perfect for baking with.
The bread is quite dense and shallow, so I cut mine in thirds and halved it length ways for slices, then I have mine with a little almond butter on the top.

Oh and it fills the house with such a lovely smell!!




Ingredients ( 3 servings)

• 3 Bananas
• 2 tablespoons Oats
• 1 tablespoon Mixed Linseeds (got mine from ALDI for a bargain)
• 1 tablespoon Coconut Flour
• 1 tablespoon Chia Seeds
• 5 walnuts
• 1 teaspoon Cinnamon

Method
Gas Mark 220, Blend all bananas in a large bowl and add the dry ingredients (apart from chia seeds) and blend till a smooth mix in, mix in the chia seeds and leave to set for 10mins for the mixture to absorb and the chia seeds to swell up.
If you like your bread with added crunch don't blend up the walnuts, crush them instead and pop them into the mixture at the end.


Place the mix in a tin loaf (use greaseproof paper to make sure the mixture doesn't stick) and bake for 25mins at 220, until the top looks golden.

Leave to cool before turning out and slicing, sometimes the bread can be a little fragile.
Keeps for 3 days

Banana Split Breakfast

I've never ever liked banana splits. Loaded with sugary ice cream, whipped cream out of a can and dripping in chemical laden syrups just doesn't appeal to me.
This however is like a dessert for breakfast, except there are no artificial nasties and it's not loaded with proccessed sugars! This breakfast wonder is full of energy, nutrients, good fats and essential vitamins and minerals.

I made this up last week when I didn't know what to have for breakfast and thought I'd be a bit creative! Its fun, easy, and quick and I'm sure it would appeal to a lot of children (or child minded people like me) so if you're struggling to feed the little one fruit try this! I've used a selection of toppings and I've also mixed coconut and cinnamon together,  I really wasn't sure how it would turn out but the concoction is amazing and I'll definitely be trying to use these two ingredients together in more recipes.


Serves one

• 1 Banana (split length ways)
• 30g porridge
• 250ml of soya/nut milk
• 1 tablespoon tahini 
• 1 tablespoon agarve syrup
• 1 tablespoon coconut 
• For the toppings sprinkle over pumpkin seeds, slivered almonds, cinnamon, or anything else you like. 
• Handful of grapes (strawberries would work well)

Directions

Place the porridge and milk in a pan and simmer for 5mins until it turns thick, then turn off the heat. 

Split the banana length ways and place in the middle of a shallow bowl (too deep and it will snap). Using a tablespoon carefully pour the porridge in the middle of the banana in a neat line, then add the tahini and agave syrup on top (trying to be as neat as possible). Next sprinkle on the coconut and cinnamon, then add which ever toppings you like! Place the halved grapes down the side. 

Love Stace x