Buckwheat Banana Loaf
Gluten Free | Freezer Friendly | Lunchbox Prep
This is still one of the most popular recipes on my website and absolutely perfect for ‘back to school’ prep. It’s gluten free, lovely and moist; and can be eaten for breakfast OR put into lunchboxes.
prep time 10mins | cook time 1hour | total time 1 hour 30 mins | Servings:8+
Ingredients
1½ cups buckwheat flour
1/4 to ½ cup pure maple syrup 1 teaspoon baking powder ½ teaspoon bicarbonate of (baking) soda 2 teaspoons cinnamon 1 cup mashed ripe bananas (approximately 3 bananas) 1 teaspoon of apple cider vinegar 1 organic egg ½ cup plain (natural)Greek yoghurt ¼ cup olive oil 2 teaspoons vanilla bean paste or 1 vanilla pod scraped 1 extra banana sliced lengthways for toppingMethod
Add the banana, ACV, egg, yoghurt, oil, maple and vanilla and mix to combine.
Pour into a lightly greased and lined loaf tin (1.75-litre-capacity) and top with the remaining bananas.
Bake for 50-60 minutes or until cooked (test with a skewer)
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