Teigan’s Banana Bread
Ingredients
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
200g (1 ½ cups) buckwheat flour
2 tsp ground cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
¼ tsp sea salt
100ml (⅓ cup + 1 tbsp) almond milk
60ml (¼ cup) maple syrup
80ml (⅓ cup) olive oil
3 ripe bananas (about 350g / 1 ½ cups mashed)
1 tsp vanilla extract
100g (about ⅔ cup) dark chocolate, chopped
3 tbsp rolled oats (about 20g / ¼ cup) – for topping
1–2 tbsp date sugar – for topping
Method
Pre heat your oven to 180 degrees c / 356 degrees f.
To begin, the flax eggs are prepared by mixing the ground flaxseed with water and leaving them aside to thicken. While they set, the bananas are peeled and mashed until smooth, then stirred together with almond milk, maple syrup, olive oil, and a touch of vanilla extract to create the wet mixture. In another bowl, buckwheat flour is combined with ground cinnamon, baking powder, bicarbonate of soda, and sea salt, ensuring the dry ingredients are well mixed.
The banana mixture is poured into the dry ingredients and gently folded until a thick batter forms. The flax eggs are then stirred in, followed by generous chunks of dark chocolate. Once the batter is ready, it is spooned into a lined loaf tin and smoothed on top. A scattering of oats and a sprinkle of date sugar are added for a slightly crunchy, golden finish. The loaf is baked until risen, deep golden, and a skewer inserted into the centre comes out clean. Once cooled just enough to handle, it can be sliced & will keep well for several days, though they rarely last that long in our house.
