Buckwheat Banana Bread
Feeding children is constant. And coming up with easy, quick snacks for school lunch boxes and after school can sometimes get a little exhausting! In our house we rely heaving on simple fresh fruit and vegetables because my children love them and they are full of unaltered nutrients, but once a week we make some form of banana bread or loaf… and it never lasts long! This one is great because it is gluten-free and sugar-free but please not it does have eggs in it, as my children do eat eggs for the protein since they don’t eat as a wide varied diet as I do. You can replace the eggs for a no-egg substitute if you are vegan and I will also put up a totally vegan loaf on the blog in the next couple of weeks.
4 ripe bananas
1 cup of buckwheat flour ( this is gluten and wheat free)
3/4 cup of almond flour
3 eggs ( always always free-range, organic, pasteurised and check where you get them from!)
1/3 cup of coconut oil
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 cup of macadamia milk ( or you can use another type of nut milk if you prefer)
2 tablespoon of maple syrup
1 teaspoon of baking powder
1 teaspoon of bi-carb soda
pinch of salt
Preheat your oven to 180 degrees C and line a loaf tin with baking paper.
Mash the bananas in a large bowl and add coconut oil ( heat before over the stove to a liquid if it is hard in cold temperatures) eggs, maple syrup and mix together.
In another bowl mix the dry ingredients together and then add them in to the wet ingredients bowl, stirring the macadamia milk in as well to combine.
Pour the mixture into the loaf tin and cook in the oven for 45 minutes. Remove and let it cool for ten minutes and then it is the best when you can serve it still warm!