Delicious banana bread with chia seeds.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin with cooking spray.
Mix bananas, erythritol, eggs, and butter together in a large bowl.
Mix all-purpose flour, coconut flour, baking powder, and salt alternative in a small bowl. Add flour mixture slowly to banana mixture, alternating with almond milk, until just combined. Fold in chia seeds. Spoon batter into the muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Per Serving: 51 calories; protein 1.5g; carbohydrates 10.9g; fat 2.2g; cholesterol 18mg; sodium 57.1mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.