I love making banana bread, they are so simple and quick to make and last so long. This one is adapted from my original recipe as I wanted to make it gluten, dairy and sugar free. Surprisingly still deliciously tasty as the banana is strong and sweet and the crunchy seeds and nuts add texture!
I love this one with almond nut butter for an afternoon snack or plain in the morning on the go!
Makes one loaf
- 5 large over-ripe bananas
- 1 cup of almonds
- 2 cups of pecans
- 1 cup of buckwheat or brown rice flour
- 1/2 a cup of maple syrup
- 3 tablespoons of chia seeds
- 2 tablespoons of cinnamon
Pre-heat the oven to 145C. Blend the almonds and pecans in a food processor so that they form a flour, (thirty seconds). Once it’s smooth remove the flour and add it to a mixing bowl with the buckwheat flour, maple syrup, chia seeds and cinnamon, mixing them all together.
Next mash the bananas together until smooth before stirring them into the bread mix, at this point the mixture should be really nice and sticky.
Grease a loaf tin with coconut oil and then pour in the mix and allow it to bake for about an hour.
I will definitely be making this for the open day, along side my original recipe...
No comments:
Post a Comment