Buckwheat Banana Bread

Name: Buckwheat Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 min
Ingredients: 1 3/4 cups (210 g) buckwheat flour; 1/3 cup (75 g) sugar (pure cane, coconut sugar or maple syrup); 2 heaping teaspoons cinnamon; 2 heaping teaspoons baking powder; pinch of mineral salt; 4 large, very ripe bananas, mashed (about 1 3/4 (410 g)); 1/3 cup (75 ml) light flavored olive oil, coconut oil (in liquid form) or hazelnut oil; 2 teaspoons vanilla extract

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 8

Author : Julie | The Simple Veganista

Ingredients

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1 3/4 cups (210 g) buckwheat flour1/3 cup (75 g) sugar (pure cane, coconut sugar or maple syrup)2 heaping teaspoons cinnamon2 heaping teaspoons baking powderpinch of mineral salt4 large, very ripe bananas, mashed (about 1 3/4 (410 g))1/3 cup (75 ml) light flavored olive oil, coconut oil (in liquid form) or hazelnut oil2 teaspoons vanilla extract

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Instructions

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Step 1

Preheat oven to 350 degrees F.

Step 2

In a medium/large mixing bowl, combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Add the mashed bananas, oil and vanilla, mix to combine. Place batter in a lightly greased 9×5 loaf pan and bake on the middle rack for 50 minutes. Remove from oven, let cool about 10 minutes and enjoy.

Step 3

Pairs wonderfully with a little homemade almond butter!

Step 4

Leftovers can be stored covered on the counter for up to 3 days or in the refrigerator for up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.

Step 5

Makes 8 – 10 slices