Banana Bread

This is my favourite recipe for banana bread - great as a weekend treat and very easy to make.
The buckwheat flour contains higher levels of B vitamins, zinc, magnesium and fibre compared to plain wheat
flour but it does make the texture a bit denser so if you like a lighter bread use gluten free or plain flour.
I used my Nutri bullet but you can just mash the banana by hand and mix everything together in one bowl.


SERVES 4 - 6 PEOPLE

 

Ingredients

  • 3 medium ripe bananas (about 300g)
  • 1/2 tsp vanilla extract
  • 1 egg
  • 45 ml melted coconut oil
  • 60g brown sugar
  • 180ml unsweetened almond or dairy milk
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 150g ground almonds
  • 200g buckwheat flour
  • 100g oats

 

Method

1. Preheat oven to 1800C and line a loaf pan with baking paper.

2. Put banana, vanilla, egg, melted coconut oil, sugar and almond milk in a blender and whizz until smooth – or Mash banana in a large bowl then add all ingredients through to the almond milk and whisk vigorously to combine.

3. Last add ground almonds, baking powder, flour and oats and stir.

4. Place in the loaf tin and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.

5. Let cool completely before cutting or it will crumble.

6. Serve with butter, honey or as is.

7. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

 

 

 

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