Chia Seed Banana Cake
A moist, healthy banana cake made with chia seeds — nutritious, simple to bake and perfect for breakfast or dessert.
Ingredients
Equipment
Method
- Preheat oven to 180 °C (356 °F). Grease an 8-inch cake tin or loaf tin lightly with oil or butter and dust with a little flour or line with parchment paper.
- In a small bowl, combine the chia seeds with 1/4 cup milk and let them sit for 5–10 minutes so seeds absorb liquid and turn slightly gel-like.
- In a mixing bowl, mash the ripe bananas until smooth. Add the oil, jaggery (or brown sugar), remaining milk, and soaked chia seeds. Mix well.
- In another bowl, whisk together the flour, baking powder and salt. Add this dry mixture to the wet banana mixture and gently fold until just combined. Do not overmix.
- Pour the batter into the prepared tin and smooth the top. Tap gently on the counter to release air bubbles.
- Bake in preheated oven for about 30–35 minutes or until a toothpick inserted at the centre comes out clean. If top browns too fast, cover loosely with aluminium foil.
- Once baked, remove from oven and allow cake to cool in tin for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Slice into 8 pieces and enjoy plain or with a cup of tea / warm milk.
Notes
You can replace jaggery with honey or coconut sugar as per taste. For a slightly richer cake, use a mix of whole wheat and plain flour. Chia seeds add fiber, omega-3 fat and help keep the cake moist.