3tspsground chia seedsbuy them ready ground, or grind whole seeds in a coffee grinder
3tbspswater
2very ripe bananas
250gnon-dairy spread or coconut oil
340ggluten-free plain flour of choice
3⅓tspsbaking powder
1tspsalt
225gxylitol
1tspvanilla extract
You will also need
22–23-cm bundt/ring panthe hole in the middle should be about 10 cm wide or 23-cm round cake pan, greased
Instructions
Preheat the oven to 160˚C/320˚F/Gas mark 3. Put the ground chia seeds in a small bowl with the water. Whisk the seeds into the water with a fork until the mixture starts to feel like the consistency of a beaten egg – in fact, what you have are 3 “chia eggs” that play the same role as eggs in plant-based baking recipes. Place in the fridge.
Meanwhile, mash the bananas with a fork and set aside. Put the spread or coconut oil in a saucepan over low heat and leave just until softened.
In a large bowl, sift together the flour, baking powder, salt and xylitol. Add the vanilla extract, chia mixture, and soft spread or coconut oil and
stir well. Gently fold in the bananas.
Spoon the mixture into the prepared baking pan and bake in the preheated oven for 40 minutes. Reduce the temperature to 55˚C/131˚F/Gas Mark 1 or the lowest your oven will go. Bake for a further 20 minutes. Cover the cake with foil if it’s looking brown on top but it’s not baked all the way through yet.
Remove the cake from the oven and allow to cool for 15 minutes before serving.