Buckwheat Flour Banana Bread

Perfect with friends and a cup of tea Suitable for Vegetarians & Gluten-free Difficulty rating Easy Serves 4 Prep time 15 minutes Cook time 45 minutes Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
796 kcal	54 g	24 g	15g	11 g	57 g	31 g	0.78 g

Dry ingredients:

• 130g buckwheat flour *
• 150g almond flour *
• 1 tsp baking soda
• ½ tsp ground cinnamon *
• ½ tsp sweet mixed spices *
• 2 tbsp coconut sugar *
• Sea salt *
• Handful of pecans sliced *

Wet ingredients:

• 4 bananas (3 to blend and one for on top)
• 1 tbsp raw unfiltered apple cider vinegar *
• ½ glass of coconut milk *
• 1 tbsp Manuka honey or agave syrup *
• 1/3 cup coconut oil *
• 1 tsp almond butter *

* Available at Holland & Barrett

Method

Step 1. Add mixed wet ingredients to dry ingredients and combine. Step 2. Line a 23x12.5cm loaf tin with baking paper and pour in the mixture.  Slice the last banana lengthways and place on top. Step 3. Bake for 40-45 minutes at 180°c in a pre-heated oven or until a knife comes out clean when poked into the cake. If the top looks like it might be getting a little too dark then cover with tin foil. After it’s cool, simply slice and serve. Recipe created by Joanna Stankiewicz Liked this? Then you'll LOVE our Banana Loaf Cake with Chocolate Ganache recipe Shop Food & Drink