This banana bread is one thing I love to have stored in my freezer at all times. It’s moist, sweet, dense and incredibly simple to make. This banana bread also happens to be gluten-free, refined sugar-free, oil-free and can easily be made vegan by substituting the egg. The sweetness and moisture come from the very ripe bananas, the hint of spice from the cinnamon, and the slight earthiness from the buckwheat flour. This banana bread is one of my favourite afternoon snacks alongside a tea and is perfect toasted and topped with a sliver of coconut oil or (my favourite) with tahini and sliced dried fig.
This recipe is very adaptable — I never really make the same loaf twice. To change things up I might use almond meal in place of brown rice flour; add chopped nuts, seeds or cacao nibs; or use chopped dates, dried figs or frozen berries. I hope you enjoy this banana bread as much as I do!
You will need:
1 cup buckwheat flour
1 cup brown rice flour
1 tsp baking powder
1/2 tsp bi-carb/baking soda
1 tsp ground cinnamon
pinch of salt
1/4 cup sultanas (optional)
1 egg (or 1 flax egg)
1 tsp vanilla extract
1 tbsp apple cider vinegar
Preheat your over to 150 degrees celsius (300 Fahrenheit). If not using the egg, make your flax egg and set aside.
In a mixing bowl, combine the flours, raising agents, cinnamon, salt and sultanas, and mix well. In a separate bowl, mash your bananas and add in the egg/flax egg, vanilla extract and apple cider vinegar. Now add the banana mixture to the dry mixture and combine until it forms a sticky dough.
Fold the batter into a greased loaf tin and if you like, sprinkle some cacao nibs on top. Alternatively, you could slice a banana lengthways and place it on top for extra banana goodness.
Bake for 55-60 minutes until it has risen, is wonderfully golden and smells like a dream (or until a skewer comes out clean).