I have been baking this bread for years and I absolutely love it! Banana bread is such a firm favourite and rightly so. This version is not too sweet, contains no refined sugar and is full of nutritional powerhouses such as walnuts, bananas and cinnamon!
I love using buckwheat flour as an alternative to plain white flour. Firstly it takes 100x better but secondly it is has a much higher fibre and protein content to white flour.
Bananas are rich in potassium, manganese, folate and vitamin B6. They also create a sticky consistency which means they are great for adding into recipes like this loaf, brownies and cakes.
I hope you enjoy this recipe as much as I do and make sure to tag me @lizzyrosenutrition so I can see you creations!
Buckwheat Banana Loaf
- 1 3/4 cups buckwheat flour
- 2 tsp cinnamon
- 4 bananas (very ripe)
- 1 tsp baking powder
- 120 ml water
- 30 g walnuts
- 1 tbsp hazelnuts
- 1/2 tbsp himalayan salt
Preheat oven to 180C.
Mix the buckwheat flour, cinnamon, baking soda and himalayan salt in a large bowl.
In a separate bowl, mix the bananas, water and walnuts.
Add the wet and dry mixture together and stir well.
Transfer the mixture to a loaf tin lined with baking parchment.
Baked for 30 minutes. Stick a knife in the mixture to check it is cooked. If it is still wet, bake for another 5-10 minutes.
Remove from oven and allow to cool before serving.
Sprinkle with hazelnuts on top!