Guest recipe by Darienne Bovell Nutrition
I make this A LOT, easy, quick, nourishing and keeps the troops happy, oh and it freezes well (individual slices).
Allargy friendly banana bread
Gluten, dairy and egg free
Nut free option
Ingredients
- 180g buckwheat flour
- 80g almond flour
- 30g tapioca or potato flour/starch
- 2x tsp baking powder
- pinch of salt
- 2x big bananas (approx. 300g)
- 1/2 cup of coconut oil, melted (olive oil works too)
- zest of one lemon
- 1 tbsp ground cinnamon
- 100 ml coconut milk (any milk will work)
- 50g chia seeds
- optional - 2 tbsp maple syrup or honey
Instructions
- Pre-heat oven to 180C
- Sift flours, baking powder, salt in large bowl. In a food processor/mixer or bowl mash bananas and add oil, zest, cinnamon, coconut milk, chia and sweeter (if using) mix well. Add wet mix to dry ingredients and mix until incorporated. Pour batter into large loaf tin lined with baking paper and baked until golden brown, approx. 40 mins.
Notes
Substitutes:
add 2 eggs (reduce milk by half)
swap almond flour for oats (milled a little in food processor)