Buckwheat Banana Bread (GF, DF)
This bread is #glutenfree, but you won’t notice. The recipe is also #dairyfree and #cleaneating, using coconut oil and almond milk to make a nutrient rich batter. Buckwheat is gluten-free and works perfectly in this gorgeous bread. I like a slice topped with sliced bananas and a drizzle of honey.
Buckwheat Banana Bread (GF, DF)
This bread is #glutenfree, but you won’t notice. The recipe is also #dairyfree and #cleaneating, using coconut oil and almond milk to make a nutrient rich batter. Buckwheat is gluten-free and works perfectly in this gorgeous bread. I like a slice topped with sliced bananas and a drizzle of honey.
Open in Cookpad AppSteps
- 1
Pre-heat the oven to 170ºC and line a square baking tin with parchment paper.
- 2
In a large mixing bowl, mash the bananas until they are fairly smooth.
- 3
Add the eggs, coconut oil, honey, vanilla extract and almond milk to the bananas and use a whisk to combine well.
- 4
In a separate large mixing bowl, mix the oats, almonds, buckwheat flour, baking powder, salt and cinnamon. Stir the dry ingredients well to mix thoroughly.
- 5
Pour the dry ingredients into the bowl with the liquid mashed bananas. Mix together well with a wooden spoon until all of the dry ingredients have been incorporated into the wet.
- 6
Pour the batter into your baking tin.
- 7
Bake in the middle of the oven for 50-60 minutes, until a skewer inserted into the bread comes out clean.
- 8
Allow the bread to cool in the pan for half an hour before turning out and cutting.
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