Banana Bread

Banana Bread

 I am a LOVER of banana bread, but this one has a nutty twist.  Store in an airtight container in the fridge after 2 days. To make it Vegan, see tip below!

Time: 1hr 15 minutes

Quantity: 1 loaf, serves 7

Ingredients:

• •    1  egg

  •      1 cup (150g) buckwheat flour

  •      1 cup (150g) brown rice flour/ rice flour

  •      3 bananas, 230g peeled (1 goes on top of loaf)

  •      2 tsps of baking powder

  •      ½ teaspoon salt

  •      1 Tbsp ground cinnamon.

  •      ¼ cup peanut butter

  •      110g Medjool dates (about 6 pitted)

  •      1 cup milk of choice (I use coconut milk)

  •      ¼ cup of coconut oil (or extra virgin olive oil)

  Method: 

  1.    Preheat the oven to 180 fan-forced (190 conventional) and line the base and sides of a 20cm x 10cm loaf tin with baking paper. Boil the Kettle with 500ml of water.

  2.     Place the pitted dates in a bowl of boiling water to soften for 5mins.

  3.     In a separate bowl, add the flours, baking powder, salt and cinnamon.

  4.     Place the 2 bananas , egg, peanut butter, dates, milk and oil in a blender/ Nutri-bullet and blend until smooth.

  5.     Make a well in the centre of the dry ingredients. Add the wet ingredient mix and stir well until combined. Pour the mixture into the prepared bread tin.

  6.     Slice the extra banana in half lengthways, and place on top. Bake in the oven for 45-60mins, until its golden brown & a skewer inserted in the centre of the bread comes out clean.

  7.     Remove the bread from the oven and allow it to cool for 20mins before transferring to a wire rack. Slice up & enjoy with a dollop of nut butter, honey or yoghurt on the side! 

• Hot tip: It will last longer in an airtight container or fridge.