It’s definitely that time of year again where all you want is comforting, hearty food.
Poor husband is getting up in the dark now to go to work and returning in the dark from work while I’m at home keeping the fire going (literally) and continuing my tedious job hunt (sigh.)
So I thought I’d make him something super comforting and filling to keep him going.
What better way to do this than with banana bread!
It’s the stuff winter lunch time dreams are made of.
I’ve developed this one to be gluten free, egg free, low fructose and easily dairy free so pretty much anyone is good to go with this. You could easily swap the almond meal for seed meal too for a nut free option.
Great for lunch boxes and on the go meals.
1 cup buckwheat flour
1 cup of almond meal
3 medium very ripe bananas (2 for the batter and 1 for decoration)
2 ground chia eggs
6 tbsp. of water
1 tsp cinnamon powder
1 tsp vanilla extract or powder
Pinch of sea salt
1 tsp cream of tartar
½ tsp bicarb
½ tsp apple cider vinegar
¾ cup of almond milk or milk of choice
60 gm melted butter or coconut oil
1 tbsp. rice malt syrup (optional)
1.5 tbsp. of buckwheat groats for decoration (optional)
1 tsp molasses for decoration (optional)
In a bowl mash 2 of the bananas until smooth
Melt butter/coconut oil and rice malt syrup (if using) in a pan
Combine flours, spices, bicarb, cream of tartar and salt in another bowl
Prepare your chia eggs – mix the ground chia (and I really think ground chia is much better for this than whole chia) with the 6 table spoons of water. Mix together and let sit until it forms a gel.
Combine your flours, melted butter/coconut oil mixture, chia eggs and the ¾ cup of milk together and mix until completely combined. You don’t have to worry about over mixing as it doesn’t contain gluten. Don’t feel you have to be precious with this mixture. I was in a mega hurry last time I made it and literally flung everything in to the bowl and stirred and it came out fine.
Pour into a loaf tin lined with baking paper and smooth with the back of a spoon. You can fill it quite high as it won’t rise much due to their being no eggs. The bicarb and cream of tartar gives it a bit of a lift but not much. It’s a fairly dense cake.
Cut the remaining banana in half, length ways and place on to the top of the batter. Push it down slightly so they are nestled in the batter.
Sprinkle with the buckwheat groats (this adds a really nice crunch, you could also use nuts or seeds) and drizzle with the molasses. Once again, the molasses is optional. I think it adds a nice flavour and colour and you’re not using much but feel free to use what you like or none at all.
Bake for 55 to 60 minutes in a moderate oven or until a skewer comes out clean.
Let sit for a bit to cool once baked (if you can, I’m a sucker for warm baked goods covered in butter) and this bread really is good with butter or almond butter.