Hojicha Flax & Chia Banana Bread
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Not every ritual has to be a drink. This banana bread brings hojicha's warm, roasted notes into a familiar comfort — the kind of thing you bake on a slow morning or a quiet evening, more grounding than indulgent. A small addition of flax and chia adds a gentle, gut-friendly boost without changing the texture you already love.
Ingredients
- 1 tbsp Queen Omi Hojicha Powder
- 2 tbsp hot water
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar or coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Whisk the hojicha powder with hot water until fully dissolved into a concentrate; set aside to cool slightly.
- In a large bowl, mix the mashed bananas, melted coconut oil, and sugar until combined.
- Whisk in the eggs, vanilla extract, and cooled hojicha concentrate.
- In a separate bowl, combine the flour, ground flaxseed, chia seeds, baking soda, and salt.
- Fold the dry ingredients into the wet mixture until just combined — don't overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Note: Store leftovers wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
