This Banana bread is such a #WINNER on all fronts. Its quick and easy to make, healthy, satisfying as a mid morning or mid afternoon snack for both adults and children.
I make this at least twice a month with a view to freezing it but at least half gets eaten within 30 mins of it coming out of the oven the rest is devoured in the following 24 hours! A real endorsement of how delicious this banana bread is, and as its made with Buckwheat flour its gluten free as well as dairy and egg free too. #allergyfree
~ 4 - 5 large ripe bananas depending on size
~ 250g of Buckwheat flour
~ 1/3 cup of olive oil
~ 1/3 cup of maple syrup or date syrup (adjust for sweetness)
~ 2 teaspoons of ground cinnamon
~ 2 teaspoons of baking powder
~ 2 teaspoons of vanilla essence
~ pinch of Himalayan salt
In a large mixing bowl mash the bananas first, add in all the other ingredients and mix well making sure all the ingredients are evenly distributed and well combined.
Pour the batter into a greased Loaf Tin and place in the middle of the oven at around 300 degrees for about 50 minutes.
Once baked, remove from the oven to cool for about 5-10 mins before slicing while warm.
Delicious on its own, with Homemade Chocolate spread or almond butter!!