A banana bread that turns breakfast into something quietly beautiful. The Super Elixir™ run through a soft, tender crumb that holds together without a single egg. It tastes gently sweet and grounding, with pockets of buttery pistachio and a bright squeeze of lime, and the top stays golden where the coconut toasts.
INGREDIENTS
- 3 ripe bananas
- 1 2/3 cups whole wheat flour (200 g)
- 1/2 cup coconut flour (50 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp lime juice
- 2 tbsp chia seeds (plus 6 tbsp water, for the chia egg)
- 1 tbsp pistachio butter
- 1/3 cup whole pistachios (40 g)
- 2 tsp The Super Elixir™ Unflavoured
- 2/3 cup almond milk (150 ml)
- a pinch of salt.
To top: 1 tbsp desiccated coconut and 1 tbsp agave or maple syrup.
METHOD1. Heat the oven to 180C (350F) and line a loaf tin with baking paper, leaving a little overhang so you can lift the loaf out later.2. Make the chia egg by stirring the chia seeds into the water. Leave it for 10 minutes, until it thickens into a glossy gel.3. Mash the bananas in a large bowl until smooth, then stir through the chia egg, pistachio butter and almond milk until the batter looks creamy and pale gold.4. Add the dry ingredients: whole wheat flour, coconut flour, baking powder, baking soda and the pinch of salt. Squeeze the lime over the baking soda and watch it fizz, then stir until just combined.5. Divide the batter into two bowls. Into one, fold The Super Elixir™, the whole pistachios and the rest of the pistachio butter until it runs a vivid, even green. Spoon both batters into the tin in alternating blobs, then drag a skewer through for a marbled swirl.6. Scatter and bake with the desiccated coconut and a thin drizzle of syrup, then bake for 50 to 60 minutes, until golden and a skewer comes out clean. Cool fully before slicing.7. Store it in an airtight tin in the fridge for up to 5 days, or freeze slices flat for up to 3 months. Revive from frozen in a toaster or warm oven until the edges crisp and the centre turns soft again.
12 slices | 15 minutes prep | 50 to 60 minutes bake | vegan