banana, blueberry & chia bread

 Beware this banana bread is incredibly delicious! My kids love this recipe and the loaf disappears in one sitting if I'm not carefully monitoring the situation! It tastes best when eaten warm with some butter. It makes a great lunch box addition and is gluten free as the base ingredient is buckwheat.

Banana, Blueberry & Chia Bread

1 1/2 cups (225g) buckwheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1 cup ripe bananas (approximately 3)

1 egg

1/2 cup yogurt (recipe here)

1/4 cup vegetable, rice bran, olive or coconut oil

1/3 cup maple syrup
1/4 cup (45g) chia seeds

1 teaspoon vanilla bean paste (recipe here)

pinch sea salt/Himalayan salt
1 cup blueberries (150g)
rolled oats for sprinkling, optional

Preheat oven to 160 degrees. 

Place buckwheat in thermomix or food processor and mill for 30 seconds/speed 9 (a little longer in food processor - till flour forms) Scrape down sides and repeat if required.

Add in remaining ingredients except bluberries and combine 30 seconds/speed 5. Scraping down sides and repeating if needed.
Stir in blueberries using a wooden spoon.

Pour into a loaf tin lined with baking paper or oiled.
Top with rolled oats if desired.

Bake for 1 hour or until cooked through when tested with a skewer. 

Serve warm with butter.

NOTES

You can replace the buckwheat for buckwheat flour if you don't have a thermomix or high powered food processor. 

If your family didn't manage to consume the whole loaf in one sitting (beware...this has been done!) cut the loaf into medium slices and place into snap lock bags with small pieces of baking paper separating each slice. It freezes very well and is a fabulous addition to lunch boxes.