banana bread

There's something super comforting about banana bread, especially on these cold winter days. Banana bread is a great addition to school lunch boxes and morning tea gatherings with friends. This recipe is gluten free but rather than using gluten free flour it uses milled buckwheat. Amazingly it's the yummiest banana bread I've tasted, which I wasn't expecting considering the main ingredient! It was a winner for my husand too, which is certainly saying something!

Banana 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 (can also use organic butter)

1/3 cup pure maple syrup or raw honey

1 teaspoon vanilla bean paste (recipe here)

pinch sea salt/Himalayan salt

Preheat oven to 160 degrees. 

Place buckwheat into thermomix or food processor and mill for 1 minute/speed 9. Scrape down sides and repeat if required.

Add in remaining ingredients and combine 10 seconds/speed 5. Scraping down sides and repeating if needed.

Pour into a loaf tin lined with baking paper or oiled.

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

Serve warm with butter.