Preparation: 25 mins Cooking: 1 hour Serves: 8
1½ cups wholemeal self-raising flour
1 cup raw caster sugar
¼ cup white chia seeds
1 tsp baking powder
½ tsp bi-carbonate of soda
2 tsp ground cinnamon
1 cup mashed very-ripe bananas (about 3 bananas)
1 free-range egg
½ cup Greek-style natural yoghurt
¼ cup vegetable or canola oil
2 tsp vanilla extract
1 small just-ripe banana
Extra blueberries to serve, optional
Step 1 Preheat oven to 160°C/140°C fan-forced. Grease and line a 23cm x 9cm (base measurement) x 7cm deep loaf pan with baking paper.
Step 2 Place flour, sugar, chia seeds, baking powder, bi-carbonate of soda and cinnamon into a large bowl. Stir until well combined.
Step 3 Place mashed bananas, egg, yoghurt, oil and vanilla into a large jug. Whisk until well combined. Add mixture to dry ingredients. Using a large metal spoon, stir until well combined. Gently fold through blueberries. Pour mixture into prepared pan.
Step 4 Peel and slice the banana. Place banana lengthways onto the top of the cake mixture. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the pan. Turn the cake onto a serving board or platter. Slice and serve with extra blueberries if liked.