Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 minsCategoryBreakfastCooking MethodBakingDietGluten Free, Vegan
A delicious banana bread free from lots of allergens so ideal for lunchboxes for all!
300 g 300g buckwheat flour
2 tsp 2 tsp vanilla extract
a pinch of salt
2 tsp 2 tsp ground cinnamon
2 tsp 2 tsp baking powder
1 tbsp 1 tbsp ground flaxseeds and 3 tbsp warm water, mixed and left to stand for 5 minutes
3 3 ripe bananas
75 ml 75ml mild olive oil
70 g 70g coconut sugar
1
Preheat the oven to 180 degrees centigrade (fan-assisted).
2
In a bowl or food processor mix together the wet ingredients - oil, banana, flax and water, vanilla extract.
3
In a separate bowl mix together the dry ingredients - flour, sugar, salt, cinnamon, baking powder.
4
Combine the dry and the wet ingredients together.
5
Grease and line a 2lb loaf tin.
6
Pour the mixture into the tin and smooth down the top with the back of a spoon.
7
Bake for 35 minutes.