Super Moist and Soft Banana Bread

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Ingredients:

1 ¾ cup spelt flour (or rice flour if gluten free)

2 large ripe bananas, mashed (about 1 cup)

1/2 cup maple syrup

2 eggs, beaten

¼ cup almond milk (or water)

1/3 cup olive oil

1 tsp. baking soda

½ tsp salt

1 tsp cinnamon powder

1 tbsp. chia seeds

Instructions:

Preheat oven to 375°F and grease a medium loaf pan with olive oil or line with parchment paper (for easier removal).

In a large bowl whisk together flour, baking soda, cinnamon powder and salt.

In another bowl whisk together the olive oil and maple syrup. Add the eggs, mashed banana and milk (water) and mix until well combined.

Add wet ingredients to dry ingredients and mix until combined. Stir in chia seeds.

Pour batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean. Let cool in the loaf pan for 10 minutes, then let it cool for another 15-20 minutes on a wire rack before slicing it.

Tip: My favorite way of eating this bread is with organic butter which melts when the bread is still slightly warm. Sometimes I toast the bread next morning and enjoy it with almond butter or tahini, banana slices and cinnamon sprinkled on top.