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
- Preheat the oven to 180°C then lightly grease and line a 19cm x 9cm loaf tin with baking paper.
- 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.
- 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.
- Add the dry ingredients and the milk mixture to the banana mixture and stir to make a smooth batter. Pour into the prepared tin.
- Peel the remaining banana and cut in half lengthways. Lay the slices, cut-side-up, on top of the batter.
- Bake for 45–50 minutes, until golden brown and a skewer comes out clean when tested.
- 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.
- Turn out onto a rack to cool completely. Slice to serve.