Macadamia Chia Seed Banana Bread
One of my favorite brunch places in all of LA is Sqirl- which, if you’ve ever been or ever go, is absolutely no surprise. The line is always around the corner, no matter the time of day, but nobody seems to mind- in fact they keep coming back time and time again for more. The homemade jams, the innovative dishes, the open kitchen… all of it makes for a crazy delicious experience. Plus, it was founded by one kick ass woman (Jessica Koslow). And there’s one dish that is more famous than any other: their thick brioche toast slathered in whipped ricotta and homemade jam of your choosing. If I could insert the heart eye emoji, it would be here infinitely.
I remember as a kid, my mom used to make pasta sauce with ricotta, so it turned super creamy. But in the years between this pasta and Sqirl’s toast (and maybe a few of Plow SF’s lemon ricotta pancakes), I don’t think I ever had ricotta as the star of a meal. I tend to overlook the cheese- it doesn’t go on a board and it isn’t snackable, so what can I use it for?
Turns out, it’s GREAT on banana bread- which, of course, prompted me to create a banana bread recipe just so I could have a vehicle to eat my ricotta. To be honest, I have no shame in eating it straight with a spoon… but… I’ve heard this isn’t the most proper ;)
And this GF, DF, and RSF banana bread is easily a star on it’s own, but I mean... why not top it with ricotta and jam? Or ricotta and pb for that matter?
3 ripe bananas
1/3 cup vanilla unsweetened almond milk
¼ cup coconut oil
1 cup oat flour
1 cup almond flour
3 tbsp coconut sugar
1 tsp baking powder
As much cinnamon as you’d like!
¼ cup chopped macadamia nuts
2 tbsp chia seeds
Preheat oven to 350 degrees. In a bowl, mix all wet ingredients, mashing bananas thoroughly. Then, add in the dry ingredients. When all combined, fold in the macadamia nuts and chia seeds.
Pour the batter into a greased loaf pan and bake in the oven for 35-40 minutes, or until a fork comes out clean.