Servings: 12 slices
Cooking time: 1 hr
Ingredients
Dry ingredients
- 1 1/4 cup buckwheat flour
- 1 cup plain GF flour
- 1/2 cup almond meal
- 1/3 cup coconut sugar
- 1/4 cup psyllium husk
- 1/4 cup chia seeds
- 2 tsp GF baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp mixed spice
Wet ingredients
- Roughly 550g ripe bananas (slightly more or slightly less is fine)
- 1/2 cup filtered water
- 1/4 + 2 tbsp nut milk
- 1/4 cup EVOO
- 1/3 cup maple syrup
- 2 tsp vanilla essence
Instructions
- Preheat oven to 180
- Measure out all the dry ingredients into a bowl and set aside.
- Choose a larger bowl, add your bananas and mash. I like to leave a little chunky so pieces of banana are through the final loaf but, this is personal choice. Then add all the rest of the wet ingredients and mix.
- Sieve all the dry ingredients into the wet and mix until fully combined.
- Let the mixture sit for a couple of minutes while you line a bread tin with compostable, unbleached baking paper. The mixture will have thickened slightly as the chia and psyllium absorb the moisture.
- Pour the mixture into your lined bread tin and bake for 45minutes. Test with skewer to ensure cooked through, and pop in for a further 5 minutes if required.
- Remove from the oven and allow to cool completely in the tin. See notes
Notes
- You can choose to add walnuts to the recipe to create a banana and walnut loaf. Or choose to top the mixture with a fresh banana also prior to baking, as per the picture. Use organic wherever possible and choose 100% Canadian maple syrup.
- Can be sliced once cool and frozen. Remove frozen slices from the freezer to defrost before popping in the toaster or under the grill.
- Serve with butter, nut butter, yoghurt and honey, berries.. whatever you like! And Enjoy :)