This scrumptiously moist banana loaf is gluten free, sugar free and super fast to bake.
A hit with the family, grab a slice for breakfast-on-the-go, or pack for a healthy morning tea.
Better still it lasts for 4-5days in the fridge (if it’s not eaten first!), or alternatively cut into single serves and freeze ready to pack into the lunchboxes on those hectic mornings.
5 ripe banana
3 organic eggs
2 tablespoons honey or organic maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon lemon juice
200g buckwheat flour
½ cup mixed dried fruit & seeds (optional)
Mash bananas, add beaten eggs, honey, coconut oil, vanilla essence, lemon juice & cinnamon and mix well.
Sift baking soda & buckwheat flour & mix into other ingredients.
Stir through dried fruit & seeds.
Pour into greased & lined loaf tin, bake 170deg 40-50min.
Cool a little in tin prior to turning out.
I’d love to hear your thoughts on this loaf, & any variations you’d suggest. Leave a comment below!