This banana and chia seed tea cake is a delightful homemade treat, combining the natural sweetness of ripe bananas with the nutty crunch of chia seeds. Soft, moist, and bursting with flavour, it’s an ideal pairing for your evening cup of tea or morning coffee. The recipe uses overripe bananas to ensure a rich, sweet taste while keeping the cake soft and fluffy. Chia seeds not only add texture but also bring a healthy boost of fiber and omega-3s.
Ingredients:
- 7 ripe bananas
- 450 g castor sugar
- 450 g refined flour
- 125 ml oil
- 190 ml milk
- 4 large eggs
- 3 tsp baking soda
- 4 tsp flax seeds
- 100 g almond flakes
- 4 tsp chia seeds
Method:
- Peel the ripe bananas and whisk them in a planetary mixer for 2-3 minutes until smooth and pulpy.
- In another bowl, beat the eggs and sugar together until creamy.
- Sift the refined flour and baking soda into a separate bowl, then stir in the chia seeds.
- Combine the banana mixture, egg-sugar mixture, and dry ingredients, mixing until fully incorporated.
- Grease a baking dish and pour about 100 g of batter into small dry cake molds. Sprinkle almond flakes and flax seeds on top.
- Bake in a preheated oven at 165°C for 22-25 minutes or until golden brown and cooked through.
- Serve warm or at room temperature with tea or coffee.
