A soft and fragrant banana bread made using buckwheat flour and almond milk. Healthy and extremely tasty!
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Here on The Fit Mediterranean I have posted MANY banana bread recipes, some healthy, some using all the juicy butter and sugar, some vegan and some gluten-free.
The pantry in my flat here in Shanghai does not have many ingredients left as I am trying to use up what’s left before I leave for Christmas to go back to Italy. Yet I had some ripe bananas which were calling my name and what’s best to use them to make a sweet bread?
So that’s how I came up with this recipe using all I had left: buckwheat flour, coconut oil and almond milk.
if you want to make this vegan, just replace the organic egg, with a flax egg 😉
- 300 g of ripe bananas + 1 small
- 100 g buckwheat flour
- 20 g cornstarch
- 1 organic egg (or one flax egg)
- 40 g coconut oil, melted
- 55 g almond milk
- 2 tbsp Erythritol or coconut sugar
- 1 tbsp baking powder
- a pinch of salt
- 1/2 tbsp ground cinnamon
In a large bowl mash up 300 g of ripe bananas, stir in the egg, melted coconut oil and milk.
Next add in the dry ingredients and whisk until combined.
Pour the batter into a bread loaf which you have lined with parchment paper. Top it with a small banana sliced in half
Bake your banana bread in pre-heated oven at 180C for about 50 min.
Let it cool down then slice it up and enjoy!
This buckwheat flour banana bread stores for up to 5 days in your fridge, just heat it in your oven or microwave before serving it!
If you make this recipe, tag me on IG @the_fit_mediterranean