This Seed Cycling Banana Bread is a variation of my Mum's delicious creation that she makes every Monday morning. It's nutritious, filling and good for your hormones. What more does a girl want?
Seed cycling explained:
Seed cycling is a natural approach to hormone balance that involves consuming specific seeds during different phases of the menstrual cycle.
During the first half (follicular phase), flax seeds and pumpkin seeds are consumed to support estrogen production.
In the second half after ovulation (luteal phase), sesame seeds and sunflower seeds are eaten to aid progesterone synthesis. These seeds are rich in essential fatty acids, lignans, and nutrients that can help regulate hormone levels and alleviate hormonal imbalances, such as PMS, irregular periods, and menopausal symptoms.
This loaf is a great way to mix and match the seeds depending on where you are in your cycle!
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INGREDIENTS
* 2 ripe bananas
* 2 cups or 200g of almond flour / almond meal (or quinoa flour as an alternative)
* 4 eggs
* 2 tablespoons of honey (adjust - it depends on how sweet your bananas are)
* 3 tablespoons of milled flaxseeds (always)
* 3 tablespoons of chia seeds (always)
* Follicular phase - add 2 tablespoons of pumpkin seeds
* Luteal phase - add 2 tablespoons of sunflower seeds
* 1/2 cup or 120ml of fresh milk (of your choice)
* 1 teaspoon of bicarbonate of soda
* 1 tablespoon of cinnamon powder for the mix (adjust to taste)
* 1 teaspoon of vanilla extract
* Use seeds on top to decorate (or add some banana slices!)
DIRECTIONS
1. Start by preheating your oven to 350°F (175°C) if you're using a fan oven.
2. In a large bowl, mash two ripe bananas and whisk in the eggs.
3. Add the honey, vanilla extract, cinnamon, almonds flour (or quinoa flour) and bicarbonate of soda. Mix everything thoroughly.
4. Now, it's time to introduce the star ingredients. Add your seeds along with the milk.
5. Pour the mixture into a greased cake tin lined with baking paper. To decorate, sprinkle seeds on top, along with a dusting of cinnamon powder or banana slices.
6. Pop your banana bread into the oven and bake for approximately 35 minutes at 350°F (175°C). Keep in mind that cooking times can vary depending on your oven, so use the toothpick test to ensure it's done. If the toothpick comes out clean, it's ready; otherwise, bake a bit longer.
7. Allow your banana bread to cool completely before tucking in!
Note: If you have a nut allergy or prefer an alternative to almond flour, you can substitute it with quinoa flour. Replace 200g or 2 cups of almond flour with 120g or 2 cups of quinoa flour. If you're not a fan of quinoa flour's taste, consider toasting it or adding a dash of cinnamon, as the flavor tends to improve after baking.
STORAGE TIPS
You can store your loaf in the fridge for up to five days. If you have leftovers or want to plan ahead, feel free to freeze individual servings. Slice the loaf and place the slices on baking paper, layering them in a container. They can last here for up to three months.