My mom recently persuaded me to pick up chia seeds from the grocery store. They’re kind of the newest “super food.” They’re high in fiber and are supposed to keep you hydrated for longer periods of time. They blend in to any food you’re making because they don’t really have a taste.
I first mixed them into my oatmeal, but last night decided to put them into banana bread after going through a Shape Magazine gallery with recipes for chia seeds.
Ingredients: ¼ c. whole wheat flour
, 1 c. all-purpose flour
, ½ c. sugar,
¼ c. brown sugar,
½ tsp. baking soda
½ tsp. cinnamon, ¼ tsp. salt , 1 tbsp. chia seeds, 1 egg , 1 ½ ripe bananas, smashed, ¼ c. canola oil , 1 tsp. vanilla extract
Directions: Preheat oven to 325 degrees and spray two mini loaf pans with cooking spray. Beat sugars, egg, oil and vanilla extract in a large bowl. Once sugar mixture is combined, beat in bananas. In a separate bowl, combine flours, baking soda, cinnamon and salt. Slowly beat flour mixture into sugar mixture. Beat in chia seeds. Pour batter into two loaf pans. Bake for approximately 40 minutes, until the tops of the loaves are light brown.
My take: Delicious, moist and just enough banana taste.