Who doesn't love banana bread? Toasted on the outside, but moist in the inside with a sweet banana flavour and crunchy bits of walnuts..I hope you're writing your shopping list already! I really love this recipe as it is something you often have to miss out on when you are gluten free but by substituting with buckwheat flour you can happily enjoy this for breakfast, snacks or even dessert. I like to serve mine with organic yoghurt, blue berries and a little drizzle of maple syrup.
Note: I have recently found at I am reactive to almonds and eggs so will be testing this recipe with hazelnut meal and flax eggs in the near future. I will update this post when I have success :)
Makes 10 slices
1 cup almond meal
1 cup oats (quinoa flakes for GF)
½ buckwheat flour
1 tablespoon psyllium husks
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 mashed bananas
1/4 cup coconut oil, melted
2 tablespoons rice malt syrup
1 teaspoon vanilla extract
¼ walnuts, coarsely chopped
½ lemon, zest
1 banana, sliced vertically to go on top
Preheat the oven to 180⁰C. Grease a loaf pan and line with baking paper.
Combine the almond meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda, cinnamon and nutmeg in a bowl. In a separate bowl beat the eggs until pale and fluffy. Add the eggs, banana, oil, rice malt syrup, vanilla, walnuts and lemon zest to the dry mixture and mix thoroughly.
Spoon the mixture into the loaf tin and smooth with the back of a spoon. Top with the extra banana and bake for 35-40 minutes or until a skewer inserted into the middle comes out clean.
Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month and just toast when serving. If keeping in the freezer slice and place baking paper between each slice.