Written by Sophie Higgins, Co-Founder of Questae Collective
A simple, throw-it-all together, utterly scrumptious recipe!
This banana bread recipe is so simple and so delicious I have not been able to stop making it! Perfect for a scrummy breakfast with a layer of almond or cashew butter, an afternoon tea-time treat, or even a pre-workout snack.
Makes 1 loaf
What you’ll need:
- 3 large ripe bananas (must be ripe for mashing)
- 1/2 cup buckwheat flour
- 1 tbsp ground cinnamon
- 1 pinch salt
- 4 medium free-range eggs
- 3 tbsp coconut oil, melted
- 1 tsp bicarbonate of soda
- 1 tbsp apple cider vinegar (or fresh lemon juice)
- Mix of pumpkin seeds, sunflower seeds, sesame seeds and chopped walnuts (optional – for decorating)
Preheat oven to 180ºC fan and line a loaf tin with baking parchment.
Peel the bananas, add to a bowl, and mash with a fork until smooth.
Melt the coconut oil in a small pan over a low heat, and once melted take off the heat and set aside.
In a large mixing bowl, stir the dry ingredients together, then stir in the eggs, mashed banana, coconut oil, and apple cider vinegar (or lemon juice), and mix it all together until it forms a smooth batter.
Pour the batter into the lined loaf tin, smoothing it out with the back of a spoon until it covers the whole tin, and scatter the seeds and chopped walnuts over the top to decorate.
Put in the oven, and bake at 180ºC for 50 – 60 minutes, until a knife or wooden skewer comes out clean.
Place on a cooling rack and allow to cool before turning out of the tin.