Optional 1 – 3 tspcoconut honey or maple syrup to taste
Preheat the oven to 180C (fan assisted) / 200C / 400F.
Place the chia seeds in a bowl with the almond milk and soak for 10 minutes. Stir.
Peel, core and chop the apples or pears into 2cm chunks. Add to a pan with the water and simmer on a medium/ low heat for 20 – 25 minutes until soft and all the water has evaporated. Allow to cool. Add the cinnamon. Blitz either in a blender of mash with a fork until smooth.
Place 4 bananas in a mixing bowl and mash with a fork. Add the vanilla, ground almonds, baking powder, cooled apple/ pear puree, almond butter, soaked chia seeds and optional sweetener. Mix well and allow to rest for 5 minutes.
Grease a non stick loaf tin with a little coconut oil. (I used 22 x 12 cm.)
Pour the flourless Vegan Banana Bread mix into the tin and spread evenly to the edges. Cut the remaining banana in half lengthways and place on top.
Bake in the oven for 45 – 50 minutes until golden and you can insert and remove a skewer without any crumbs sticking. Remove from the oven.
Allow to stand for 5 minutes then remove from the tin. Place on a cooling rack and allow to fully cool before slicing. Serve with coconut yoghurt for the ultimate dairy free pudding.