250 g gluten free self raising flour (I used Doves Farm)
125 g caster sugar
150 g mixed seeds (I used pumpkin & sesame)
Pinch of salt
3 medium ripe bananas
1 lemon
2 tbsp rapeseed oil
2 tbsp oat yogurt
2 tbsp chia seeds
Pre-heat the oven to 180° and grease a 450 g non stick loaf tin.
Mix the chia seeds with 6 tbsp water and leave to stand, until they go really gloopy and zest and juice the lemon.
Put the flour, sugar, seeds and salt into a big bowl and combine well, so the seeds are evenly distributed.
Mash the bananas in a bowl, add the lemon zest and juice, oil, yogurt and chia eggs and mix thoroughly.
Add the banana mixture to the dry ingredients and combine together, taking care not to over mix.
Pour the mixture into the loaf tin and level the mixture evenly on the top and bake in the oven for 40-45 mins.
To test the banana bread is thoroughly cooked, pierce it with a skewer and if it comes out clean the bread is done. When the banana bread has cooled down slightly, remove from the tin and leave on a cooling rack until cold.
I like the bread sliced with vegan margarine and jam, or you could have it for breakfast with fresh or tinned fruit and yogurt.
