Fresh out of the oven my delicious banana bread. They are talked about as a healthy snack every day!
All the protein, antioxidants, vitamins, minerals - and yes, the list goes on. There is nothing nutty about some good pecans or whichever nut of you love to make that banana bread even healthier - while adding a crunchy delight. It's important I tell you all to be careful with healthy treats. Just because they are labelled healthy treats you still need to control your portion size.
3 medium ripe bananas
1 banana, halved to top (optional)
½ tsp. vanilla extract
3 tbsp. coconut oil, melted
¼ cup (50g) coconut palm sugar
2-3 tbsp. maple syrup
3 ½ tsp. baking powder (gluten free)
¾ tsp. sea salt
1 tsp. ground cinnamon
¾ cup (180ml) unsweetened almond milk
1 ¼ cup (150g) almond flour
2 cups (240g) buckwheat flour
1/2 cup of pecan nuts (optional)
Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf tin with parchment paper.
Mash bananas in a large bowl, then add the remaining ingredients (apart from the flours) and mix well until smooth. Finally, add the almond and buckwheat flour. Mix well until combined.
Transfer the batter into the loaf tin and top with the halved banana (optional). Bake in the oven for 60-75 minutes until firm and golden. Stick a clean knife down the centre to test to see if it's cooked, if it comes out clean she's done.
Remove from the oven and let cool completely before serving.