250g wholemeal flour (plus more to dust tin)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
20g of Chia Seeds
1 egg, beaten
100g Billingtons Dark Muscovado Unrefined Sugar
60g unsalted butter, melted
2/3 peeled mashed bananas
Preheat oven to 180 degrees C (350 degrees F/Gas 4). Grease a 1kg (1lb) loaf tin with butter.
Or line the tin with baking paper
Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl. Stir in the chia seeds and make a well in the centre. Put the remaining ingredients in a separate bowl and mix until thoroughly combined.
Pour the liquid mixture and the bananas into the flour well. Use a spatula to gently fold all the ingredients together to form a wet batter. (Over mixing can result in a heavy bread)
Spoon the batter into the prepared loaf tin. I sprinkled a little desicated coconut on top before putting in the oven.
Bake in the preheated oven for about 35/40 minutes or until golden and well risen. The bread is ready when the edges shrink from the sides of the tin, and a metal skewer inserted into the centre comes out clean. Keep the bread in the tin and leave to stand for 10 minutes. Turn out and cool on a wire rack.