Mmmmm I love a good slice of banana bread! Maybe with a little butter or just on it’s own. Whatever way you like you, you’ll love this recipe. If you’re in Australia you’ll find buckwheat flour and quinoa flakes in the health food aisle of your supermarket.
Dairy free (option)
No sugar or sweetener added
Nut free (option - just leave out the walnuts)
Low FODMAP (just stick to 1 slice at a time)
Makes 1 loaf - about 9 slices
Prep time: 5 minutes
Cooking time: 30-40 minutes
It will store for up to 5 days in the fridge in an airtight container or a beeswax wrap
3 ripe medium sized bananas
1/2 cup buckwheat flour
1/2 cup quinoa flakes
2 tbsp olive oil/melted coconut oil/melted butter or ghee
1/2 tsp bicarb soda
1/2 tsp apple cider vinegar
1/4 cup walnuts
Pre-heat a moderate oven to 180°C/350°F.
Line a loaf pan with baking paper or use a silicon loaf pan.
Mash the bananas in a large bowl with a fork or potato masher.
Add the eggs and mix with a spoon or spatula. Then add all the other ingredients and mix well.
Using a spatula, pour the mixture into the loaf pan.
Bake for about 30-40 minutes until the top is browned, the middle springs back when touched lightly and a skewer comes out clean.
Remove from the oven and allow it to cool for a few minutes in the pan, then remove the banana bread using the baking paper and place it on a wire wrack to cool. Enjoy!