There is nothing better than the smell of freshly baking bread in the morning coming straight out of the oven to wake up your senses and get your tummy rumbling. Banana Bread was always a favourite breakfast treat for me before I adopted a healthier lifestyle. Banana Bread is instinctually comforting and best when served slightly toasted so it is nice and crisp on the outside, yet still soft in the middle.
This morning as I looked at my bowl of fruit on my kitchen bench, and saw my two bruised bananas there, instead of mourning these I decided to experiment and ended up with my Vegan Banana, Mixed Berries, and Mixed Seeds & Nuts Bread. The good thing about having a well stocked kitchen is that I am always well equipped with fruit, nuts, almond meal, chia seeds, etc so when the opportunity arises for creating a new recipe I can easily just add a dash of this and a pinch of that…and voila a new recipe is created.
This Vegan Banana, Mixed Berries, and Mixed Seeds & Nuts Bread varies immensely from the banana bread I use to eat in cafes as it is only full of clean ingredients with no added refined sugar or fat! This is the perfect breakfast to cook up if you are having a lazy Sunday morning and looking for something scrumptious to have with your morning coffee. For myself, I will be cutting this into single slices to have with some fresh fruit after my workouts, as in my experiment I was still very mindful of combining the right ingredients that would provide me with a nutritious post-workout breakfast.
Bananas will always be one of my favourite fruits, and is one of my staple foods either for breakfast on it’s own after my workout,or a quick and easy snack on the go. Bananas may be calorie dense, however, it is packed with the right amount of minerals, vitamins, carbohydrates, protein, fibre, electrolytes, and potassium that will assist us in repairing our muscles and rebuilding them to be lean and luscious. Even better is that although bananas contain a large amount of natural sugar, it still rates as medium on the glycemic index at approximately 50, which means that bananas are a great source of energy as it is slow releasing keeping you energised for longer. Bananas also have the added benefit of having such a great consistency for cooking, adding moisture and sweetness to any baked goods so that this reduces the need to add extra sweetener and sugar, plus also acts as a good binding agent.
Berries of any kind are thought as super foods for their wonderful and expansive list of health benefits, and an added bonus is their great taste. In this recipe for my Vegan Banana, Mixed Berries, and Mixed Seeds & Nuts Bread it only seemed natural to add berries to the mixture for their extra sweetness, their vibrant colour (yes I believe in presentation and aesthetics even in the kitchen) and a different taste to the traditional banana bread recipe. As you all know berries of all kinds are one of the best sources of anti oxidants, reduce inflammation, a great source of fibre (actively keeping your digestive system running smoothly), lowers blood pressure, and increases levels of “good” HDL cholesterol. In addition I decided to use my Inca Berries to add a sweet but slightly sour taste to this recipe as well as capitalising on the this berries nutritional powerhouse containing a higher level of antioxidants than goji berries, high levels of fibre, vitamin C, potassium and phosphorus.
Similar to that of consciously adding in the bananas and the mixed berries into this recipe, I made the decision to blend mixed seeds & nuts into this mixture. A seed & nut mixture is also one of my staple on the go snacks as these are high in protein, carbohydrates, and low in fat which means that a handful is enough to keep me sustained and energetic for the entire day. After a workout your body is screaming for nourishment and a source to refuel and repair itself for its next workout. I personally only choose to eat raw seeds & nuts so that they are in their purest and least processed form. My own combination of mixed seeds & nuts incorporates pumpkin seeds which are excellent source of protein and also helps in reducing inflammation, sunflower seeds which assists in keeping your muscles, cardiovascular, and nervous system healthy, cashews which are jam packed full of healthy monounsaturated fats as well as minerals such as magnesium, calcium and potassium, and of course my ultimate favourites are raw almonds for their boost in antioxidants, high in protein, and a great source of magnesium and phosphorus.
Now you no longer have to race to eat those spotty bananas, as I say the spottier the better in general for eating as a whole and also for my Vegan Banana, Mixed Berries, and Mixed Seeds & Nuts Bread. Start going bananas now and try this recipe out, soon this will become one of your staple breakfast items.
This recipe makes 1 loaf
Vegan, Dairy Free, Gluten Free, Refined Sugar Free, Wheat Free
Preparation & Total Time
15 minutes prep time
25 minutes cooking time
20 minutes sitting time
- 2 medium sized ripe banana
- 1/2 cup frozen mixed berries
- 1/3 cup of cup inca berries
- 1/3 cup of mixed seeds and nuts
- 1/4 cup of macadamia oil
- 2 tbs in hulled tahini
- 3 tbs coconut nectar
- 1 tsp vanilla essence
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 bicarbonate Soda
- 1 tsp baking soda
- Pinch of pink Himalayan salt
- 1/2 cup of almond meal
- 1/2 cup amaranth flour
- 1/2 cup coconut flour
- 3 chia seed eggs (see the above ‘Vegan Egg Substitutions’ Infogram)
- Dash of water
- 1 x oven
- 1 x mixing bowl
- 1 x small bread loaf
- baking paper
- 1 x measuring spoon
- 1 x mixing spoon
- 1 x masher
- 1 x measuring cup
- 1 x small bowl
- Preheat the oven to 180 degrees
- Make the chia seed eggs and let it sit for 15 minutes in the fridge
- Place all the bananas and defrosted mixed berries into the mixing bowl and mash together
- Place the wet ingredients into the mixing bowl with the bananas and mixed berries. Mix these together thoroughly. The wet ingredients consist of the chia seed eggs, macadamia oil, hulled tahini, coconut nectar, vanilla essence, and dash of water.
- Add in the dry ingredients (the remaining ingredients) into the mixing bowl with the wet ingredients and combine well
- Pour the mixture into the loaf tin that is lined with baking paper and even out the mixture.
- Place this in the oven and cook for 25 minutes, Check that it is ready with a fork. If it comes out clean it is ready to be removed out of the oven to be cooled down
- Place the bread on the cooling rack for 20 minutes to cool down
- Slice the Banana, Mixed Berry, Mixed Seed & Nut Bread up and serve it up warm
- Toast this for a crisp outside and soft inside
- The bread can be stored in an air tight container in a cupboard up to 5 days
- Serve this up with some strawberries on the side
- For extra crunchy scatter almond flakes on the top before putting this into the oven
- Experiment with different variations adding in fruit such as nectarines and goji berries. Potentially add in oatmeal for that extra fibre, carob chips for a different crunch…or even just use the base or the recipe and create a savoury with zucchini, pumpkin or sweet potato.