Banana Chia Cake Bread with Berries

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Good morning and Happy 724th BirthdayΒ to Switzerland! August 1st it is – the time passes way too fast nowadays. Today it’s a national holiday here and all shops are closed so I had to go grocery shopping yesterday. Today my mother, sister and dog will be visiting my dad and I here in Zurich to stay for about two weeks. My parents are actually going on vacation the first week round, so I will enjoy next week with my sis and dog.

Midweek I decided to bake another of my favourite cake breads. I call them cake breads rather than cake or bread, because it does seem to be an in between thing here. You can easily top it off with some butter or jam or anything else really, though it tastes delicious without anything further added as well. Which is how I like it – plain & simple. I love my breakfasts as you know, though often I do not have the time or cannot be bothered to make breakfast in the morning. The easiest way is when it’s already done: So I’ve had a piece or two of my cake bread the past mornings. I’ve tried out new recipes and fell in love with this finalised version I wanted to share with you. Of course, as always, the cake bread is gluten free as well as diary/lactose free.

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Here is what you need for the cake

180g lactose free butter
150g brown sugar (more if you like it sweeter)

3 eggs
120g glutenfree flour
250g grounded almonds
60g chia seeds
8g glutenfree baking powder
a little bit of salt
2 ripe bananas (medium sized)
80ml almond milk
1 handful of wild berries (frozen or fresh; I used frozen)

What you need to do

1) peel the bananas and mash them up
2) add all ingredients but the berries
3) stir the dough well until a you have a semi-soft dough
4) unless you have a silicon bakingΒ dish, make sure to line the dish with either lactose free butter, oil, or even coconut oil
5) put all the dough into the baking dish
6) add the wild berries on top and gently mix them in using a fork

The oven should be heated to 175Β°C, now you can

1) place the raw dough into the oven for 50 min
2) seal the cake with kitchenfoil (tin foil) and bake for another 15-20 min
(this enables the cake to further bake without getting too dark)

Voila! Here is your cake.
It honestly tastes best when fresh out of the oven, though you should let it cool down for a good 20 min, so that your cake doesn’t break. If you store it in the fridge, it will be good for a week, though it is normally unlikely the cake stays that long :) there are too many hungry people around the house!

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As always, I’d be happy to see your versions or your tries – you can always share your link in the comments box below, tag me the social media sites or even throw a hashtag to it #StylePhantomrecipes.

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