Banana Buckwheat Bread
Ingredients
4 Ripe medium sized bananas
125g Buckwheat Flour
125g Gluten free Self raising flour
(used Doves Farm)
1tsp Bicarbonate of soda
150g Coconut sugar
80ml Mild Olive oil
100g-Unsweetened plain soya yogurt
2 tbs Apple cider vinegar
1 tbs Vanilla extract
3 tbs Ground Flaxseeds
8 tbs Sparkling water
Method
You will need a 2lb loaf tin.
Preheat the oven to 170°c fan/338°F/ Gas Mark 3.
Place a baking sheet in the oven, lower middle shelf.
In a small bowl mix the flaxseeds and sparkling water, set aside.
In a separate bowl add the apple cider vinegar to the soya yogurt, mix well, set aside.
Blend the bananas in a food processor or mash until smooth and runny.
Add to the bananas; the olive oil, flaxseed mixture, coconut sugar, vanilla extract and soya yogurt. Blend again in the food processor or beat by hand / hand mixer.
Sieve the buckwheat flour, gluten free flour and bicarbonate soda into a large mixing bowl. Add the banana mixture from the blender and fold until well combined.
Pour into a lined loaf tin.
Bake in the oven on the preheated baking tray for 45 minutes.Then cover the top loosely with foil and bake for a further 15 mins.
The bread should feel firm to the touch. A thin skewer can also be used as a tester, insert it into the center of the bread, it should come out clean, a few crumbs are okay. Leave the bread for 10 minutes before removing from the tin and then cool on a wire rack.
Delicious served warm with plant-based butter. Store in an airtight container.
Best eaten within 2 days.
