Gluten-free buckwheat banana bread.
It all started with three ripe bananas, two hungry kids, and one frustrated mother. Have you ever walked around the kitchen opening the fridge and pantry like ten times in a search of something yummy to eat but despite thoroughly investigating the contents of every corner of the kitchen haven't found anything that would satisfy your craving for something that you don't even know what it is that you're craving for? I've been there so many times and usually, I end up munching dry crackers with a frown on my face. But sometimes, those moments are the greatest sources of inspiration! The other day I was again in that "there's nothing to eat” mode when suddenly a light bulb lit up over my head. I noticed myself looking at those three brownish bananas and said: banana bread baby!
The kids were out playing and I knew that they're gonna be hungry once they get back home so I started working right away.
A few notes before getting into the recipe: I used buckwheat flour but you can also use millet, oat, or regular flour. Or a mix. I've tried this recipe with all of the mentioned flours and different kinds of mixes of them. The end result has always been delicious and my kids (and husband) don't even notice the difference. So, if you don't have buckwheat flour at home but have millet, oat, or regular flour, just use one of them.
About the nuts: my favorite choice of nuts for this bread is pecan nuts but in the absence of them, I've used any nuts I could find. Hazelnuts, cashew nuts, walnuts, macadamia nuts.
This banana bread is delicious when still a bit warm or cold from the fridge the next day. You can even put a slice in the toaster if you like yours a bit crunchier and warmer. Need more protein? Spread peanut butter on top.
INGREDIENTS
Dry ingredients:
Buckwheat flour 180g
Baking soda 1tsp
Cinnamon 1 tsp
Vanilla powder 1/2 tsp
Salt 1/4 tsp
Nuts 50g (I used macadamia nuts)
Wet ingredients:
Bananas 3
Eggs 2
Melted coconut oil 0,8 dl
Almond milk 0,8 dl
Maple syrup 0,5 dl
HOW TO MAKE IT:
Preheat the oven to 180 degrees Celcius.
Grease a loaf tin with coconut oil or butter OR just cover the loaf tin with oven paper.
Mix the dry ingredients together in a bowl and set aside.
In a separate bowl, mash the bananas with a stick blender or fork. With a stick blender you get a creamier consistency.
Add the eggs and whisk them well into the banana mash.
Add the rest of the remaining wet ingredients (melted coconut oil almond milk, maple syrup) and mix well.
Slowly fold the dry ingredients into the wet ingredients.
Pour into the greased loaf tin and spread evenly.
Bake in the oven for 30-40 minutes or until no dough sticks into a wooden skewer/toothpick.
Allow to cool before removing the banana bread from the loaf tin. Cut into slices and enjoy!
Store in an airtight container in the fridge for up to 2-3 days.
