You can never have enough banana bread recipes. Truth be told, I only eat bananas if it is in something, yet I refuse to throw ripe bananas away, so I am always looking for recipes to use those babies up. Banana bread is normally a go to as it can be stored in the freezer. Coming across this recipe from Joyous Health was a big win this week. This recipe hits some big checkmarks, mostly that it is gluten free and no refined sugar so we will just call it healthy in my book 😀
Set the oven to 180c and whilst it is warming, grab a bowl and lets get to it.
With an electric hand mixer mash 3 bananas or use a spoon/fork. I just like my bananas to be almost puree for texture. In the bowl add:
- 2 eggs
- 1 tsp pure vanilla extract
- 3 tbsp water
- 2 tbsp melted coconut oil
Give a good mix then add:
- 1 cup buckwheat flour ( I use the light color one)
- 1 tsp cinnamon
- 1 tsp cardomon (only if you like this taste)
- 1 tsp baking soda
- Half tsp baking powder
- Pinch of salt
- Optional 2-3 tbsp of pure maple syrup ( I didn’t do this as my bananas were so ripe=more sweetness)
Mix all together and put in a greased or lined bread pan and throw in the oven for about 25 minutes depending on your oven. Let it cool before digging in. I love spreading some cashew butter on my bread slice. You can get a good 10 slices from this loaf.
This wonder is stable enough to be like a bread to spread toppings on, but texture enough to feel like a cake. This is a new go to recipe for me as I was getting tired of using oats. More importantly, this is a great snack or breakfast. Enjoy!