Vegan buckwheat banana bread, with absolutely NO added sugar (only bananas to sweeten!) This recipe ticks all the boxes for almost all dietary requirements, GF, DF, you name it! and the best part? it couldn't be easier to make. Friends, I'm brimming with excitement to be able to share it's deliciousness with you! x Eleanor
1 1/2 cups buckwheat flour, or flour of your choice
2 tsp ground cinnamon
1 tsp baking soda
4 ripe bananas, well mashed
1/2 cup coconut oil, melted
2 tsp pure vanilla bean extract
1 tsp apple cider vinegar
Pre-heat the oven to 170 C, and grease a loaf tin with baking paper.
Sift the dry ingredients in to a large bowl, then stir in the bananas, coconut oil, vanilla bean extract and apple cider vinegar. Mix using a spatula, until the mixture comes together like a dough.
Tip the dough in to the prepared load tin, and smooth out evenly. Top with sliced banana if you like, or get creative with toppings, crushed nuts, cacao nibs or fresh berries are a few ideas.
Pop in the oven to bake for about 30-35 minutes, or until a skewer comes out clean when inserted in the middle of the bread.
Allow to cool in the tin for about 10 minutes, before carefully turning out on to a cooling rack.
Will keep for 3-4 days in an airtight container. I reccomend toasting, and then smothering in coconut yoghurt or jam.