Buckwheat Banana Bread

An easy vegan banana bread that uses only the natural sweetness of overripe bananas instead of adding sugar. It’s moist, sweet and healthy enough to eat it for breakfast.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C and line a small loaf tin with baking paper.

Step 2

In a small bowl, combine the ground flaxseed with six tablespoons of water. Set aside.

Step 3

In a large bowl, whisk together the almond meal, buckwheat, baking powder, baking soda and cinnamon.

Step 4

In a separate bowl, combine the mashed banana, almond milk and melted coconut oil. Add in the flaxseed mixture, which should be thick by now, and stir. Add in the apple cider vinegar and stir to combine.

Step 5

Pour the dry mixture into the wet and combine, without overmixing, ensuring no dry lumps of flour remain.

Step 6

Pour into the lined tin and sprinkle over buckwheat groats. Bake in the oven for 45–50 minutes, until a skewer inserted comes out clean. Check every 15 or so minutes to ensure it isn’t browning too quickly. If it is, then simply place a sheet of foil over the loaf while it bakes to prevent it from becoming too brown.

Step 7

Remove from the oven and cool in the tin for 10 minutes before removing it from the tin and cooling on a wire rack.

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