Updated: Apr 29, 2020
I think the banana breadhas been the bake of the nation during lockdown! It makes sense as it avoids food waste from bananas and the rest of the ingredients are in the store cupboard! We don’t usually have bananas in the cafe as we use organic, local & seasonal produce. However, for our community food project we are using Fare Share as our core food supplier. It’s been exciting having different types of food in the kitchen. Fareshare redistribute surplus food. Tackling food waste & food poverty! We rescued these spotty bananas in to this nutritious breakfast bread! Our top tips are to add: oats, seeds, nut and other fruit if you have it to add lots of nutrients to a banana loaf.
Our favourite flours to use are a combination of buckwheat and almond for their nutritional values and makes it a gluten free loaf. 💕✨ Ripe bananas are super sweet so you don’t need to add much sugar. We suggest having this for breakfast with fruit & yoghurt.
175g buckwheat flour
50g almond flour
1 tsp cinnamon
120g coconut sugar
2 tsp baking powder
3 ripe banana
75ml oat milk or plant based milk of choice
50ml olive oil
Sprinkle of salt
-preheat oven to 180 degrees C.
-grease a loaf tin
-Mix dry ingredients in a large bowl
-Mash banana with milk and oil in a separate bowl
-Add in the banana and liquid mix to the dry mix
-Stir. Add more milk if it looks too dry.
-Add in a handful of oats/ seeds/ nuts whatever you fancy.
-Pour mix into the greased loaf tin
Bang on Surface so level
Sprinkle loaf with seeds / oats / nuts or a mix (make sure they are flat and not sticking up as will burn)
Bake on 180 for 25-35 mins.