I had a heap of blueberries in my fridge and some ripe bananas so I thought I’d use my classic banana bread recipe and add blueberries. If you want a more chocolatey version, see here. This one is so light and fluffy and yummy and of course gluten, dairy, sugar and egg free ❤
3 large very ripe bananas, mashed (if they are small, use 4)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
3 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.
Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)
Mash the bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.
Now add the flour, baking powder, baking soda and cinnamon.
Mix in the blueberries gently and spoon into the prepared cake tin.
Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.
Leave on a wire rack to cool then turn out of the loaf tin onto a plate.
Delicious served with peanut or almond butter!
Love and health,