Banana & Chia Seed Cake


If you don’t know what to do with your over ripped banana, just sitting in your fruit bowl all sad and neglected, then I have the perfect answer to your little problem.  Use it to make a cake ! It’s PERFECT , the mushy consistency will make the cake just moist enough and ripped intense aroma will give your cake a beautiful flavour.


I am adding Chia seeds to this recipe because it will add a nice texture and the nutritional value of these little ‘super’ seeds are very high. This is one way to incorporate the seeds into your diet. There is a lot written about these South American seeds and what makes them part of the ‘super foods’.  They have amazingly high fibre, antioxidants and Omega 3 values.

If you don’t have Chai seeds you can use poppy seeds, or no seeds at all !




140 g butter

2 eggs

1 cup caster sugar

1 1/4 cup flour

1 teaspoon baking powder

3 small ripe bananas  (2 large bananas)

handful of chia seeds

1 teaspoon vanilla flavour

50g icing sugar

few dried banana chips for decorating



Step 1- Butter a cake or bread tin or add baking parchment paper.  Heat the oven on 180C

Step 2- In a bowl mash the ripe bananas. In a second bowl add the butter and sugar and mix till creamy and fluffy. Add the eggs and beat well, then add the flour, baking powder. Finally add the mashed bananas, chia seeds and vanilla flavour. Mix well an pour into your tin.

Step 3-Bake in the oven for 30 min or until you poke it with a knife or tooth pick and it come out clean.  Remove from the tin after it cools down , and cool further.

Step 4- Mix the icing sugar with a 3 tablespoon of water , you can adjust the ratio to your liking, if you want think icing add more icing sugar. Then cover the cake with the icing mixture and decorate the cake with the dried banana chips.



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