Buckwheat Banana Bread

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Hello everyone! Today I thought I would share the recipe for my buckwheat banana bread, this is one of my most popular recipes and everyone that tries it loves it! While normal banana bread is delicious, the title is misleading as it is most definitely banana cake and is usually filled about half a bag of sugar. While there is absolutely nothing wrong with wanting that, sometimes I fancy a slice of cake without having a crazy sugar rush and this recipe is perfect for that. It uses a little maple syrup to add sweetness instead of cups of sugar, buckwheat flour to add fibre and nutrients and a little coconut oil. I promise you it does not compromise on taste either! My favourite way to have it is warmed up in the microwave (or fresh out of the oven) with some nut butter spread on the top - delicious. It makes a great mid-afternoon snack or a healthy on the go breakfast. One final perk is that it is gluten free, as long as you make sure the buckwheat flour you buy is certified gluten free, as some contain trace amounts from processing. Rude Health do a great sprouted one that is gluten free. This recipe also works beautifully as muffins - simply divide the batter between muffin cases and voila! I love having the muffins packed with dark chocolate chips.

 

Buckwheat Banana Bread

Yield: 10 slices

Time: 40 min

 

Dry Ingredients:

1 1/2 cups buckwheat flour (you can also use whole wheat flour)

1 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

 

Wet ingredients:

2 eggs

1/4 cup coconut oil (melted) or rapeseed oil + extra for greasing

3 very ripe bananas 

1/3 cup almond milk 

1/4 cup real maple syrup

1 tsp vanilla extract

1 tsp brown sugar 

1 tbsp whole oats

 

Method:

1. Preheat the oven to 175 degrees celsius.

2. Grease a loaf tin with some coconut oil (does not need to be melted).

3. Mash banana in a large bowl. 

4. Whisk in the eggs to the banana.

5. Add the remaining wet ingredients and mix well.

6. Add the baking powder, baking soda, salt and cinnamon and stir until blended.

7. Gradually fold in the flour until well mixed.

8. If you want to add in extras (chopped nuts, chocolate chips etc.) fold through now.

9. Pour in to the tin (or 12 muffin cases) and spread evenly. Sprinkle the oats and brown sugar over the top of the batter.

10. Bake for 25-30 minute until a toothpick comes out of the sponge clean. Allow to cool in the tin and then slide a knife around the edges to loosen it and tip it out of the tin.

11. Enjoy!!

 

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