Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories273.1 kcal (14%)
Total Fat11.2 g (16%)
Carbs44.3 g (17%)
Sugars15.9 g (18%)
Protein4.9 g (10%)
Sodium158.8 mg (8%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2frozen bananas
large, defrosted prior
1 ¼ cupsall-purpose gluten free flour
½ cupbuckwheat flour
2 teaspoonsbaking powder
2 teaspoonsground cinnamon
2eggs
lightly beaten
1 ½ tablespoonsplant milk
1 tablespoonscoconut oil
melted
50gbrown sugar
1 teaspoonvanilla essence
or paste
2 teaspoonsapple cider vinegar
1banana
sliced length-wise for decorating, optional
Optional mix-ins
Instructions
Step 1
Preheat the oven to 180 C. Grease a 20 x 10 cm loaf tin or line with baking paper. Omit this step if using silicone mould.
Step 2
Mash the frozen bananas in a large bowl, then add eggs, brown sugar, coconut oil, plant milk (oat works well) and vanilla essence. Beat lightly to combine.
Step 3
Gradually add in all-purpose and buckwheat flours, baking powder, cinnamon and a pinch of salt, stirring in a figure-eight motion to combine until there are no lumps evident. If you are adding any mix-ins, now is the time to do it.
Step 4
Add apple cider vinegar (this will activate baking powder) and stir through. Transfer the batter to the prepared tin and, if you like, arrange sliced banana decoratively on top.
Step 5
Place in the oven and cook for 40-50 mins, or until a skewer inserted into the middle comes out clean.
Step 6
Allow to rest and cool before slicing. Serve cold or toasted, the slices can be wrapped and frozen individually.
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