Banana Buckwheat Loaf


You can almost always find a healthy banana bread in Carla’s house! Bananas
are a good source of prebiotic fibre which helps to feed our good gut bacteria, while buckwheat flour and almond meal provide a low GI energy release and impart a subtle nutty flavour to this healthy version of a cafe staple. This gluten-free banana bread can be enjoyed guilt-free, and while we may be biased, we also think it might just be the best banana bread recipe we’ve tried yet!

  • 1⁄2 cup (125mL) coconut drinking milk
  • 1 teaspoon unpasterurised apple cider vinegar
  • 4 overripe medium bananas
  • 2 large eggs, lightly beaten
  • 1⁄3 cup (80mL) macadamia oil, plus extra for greasing
  • 2 tablespoons maple syrup, plus extra for glazing
  • 1 teaspoon vanilla bean powder
  • 3⁄4 cup buckwheat flour
  • 3⁄4 cup almond meal
  • 2 teaspoon chia seeds
  • 1 1⁄2 teaspoons gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon baking soda
  • Pinch Himalayan salt
  1. Preheat the oven to 180°C then lightly grease and line a 19cm x 9cm loaf tin with baking paper.
  2. Combine the milk and vinegar in a small bowl, set aside. Then mash three of the bananas in a medium bowl, making a thick puree. Add the eggs, macadamia oil, maple syrup and vanilla. Set aside.
  3. In a separate medium bowl, place the buckwheat flour, almond meal, chia seeds, baking powder, cinnamon, nutmeg, bicarbonate of soda and salt. Mix well to combine.
  4. Add the dry ingredients and the milk mixture to the banana mixture and stir to make a smooth batter. Pour into the prepared tin.
  5. Peel the remaining banana and cut in half lengthways. Lay the slices, cut-side-up, on top of the batter.
  6. Bake for 45–50 minutes, until golden brown and a skewer comes out clean when tested.
  7. Leave the loaf in the tin for 15 minutes to cool slightly. Then, brush the top of the hot load with a little maple syrup to glaze.
  8. Turn out onto a rack to cool completely. Slice to serve.