Baby banana and chia bread

(serves 4-6)

Adapted from Cookie and Kate

Finally a delicious sugar-free banana bread that we can all share! I tried using whole wheat flour for the first time despite a bit of hesitation - this seems to be the trend for baby cooking - I guess it's less processed and has more fibre - and it turned out very moist, soft and actually quite scrumptious! No added sugar, just the natural sweetness from the bananas and even with reduced honey it turned out really good! Definitely worth doing again as we didn't have to hide this baked goodie from our food-envious and very sharp-eyed little one!

Prep time: 15 minutes
Cooking time: 1 hour

Ingredients
1/3 cup (60mL) extra virgin olive oil
40 g honey
2 eggs
3 ripe bananas (approximately 1 to 1.5 cup of mashed banana)
1/4 cup (65mL) milk
1 tsp baking soda
1 tsp vanilla bean paste
1/2 tsp salt
1/2 tsp ground cinnamon
1 Tbsp chia seed
1 1/2 cup (230g) plain whole wheat flour

Method
1. Preheat the oven to 165C and line a loaf pan with baking paper.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs, bananas and milk and whisk until well combined. 
3. Add the baking soda, vanilla bean paste, salt, cinnamon and chia seeds and whisk together. Add in the flour then stir with a wooden spoon or spatula until just combined.

4. Pour the batter into the loaf pan and sprinkle lightly with cinnamon or swirl it through.
5. Bake for 55 to 60 minutes, or until a knife comes out clean. 

6. Cool for 10 minutes then remove from the pan. Slice as you eat as this keeps it moist. You can store in an airtight container for a few days at room temperature, or it can keep for a bit longer in the fridge.