A favorite recipe for my kids and myself. Its sweet, yummy and gluten free. Enjoy the banana bread as an afterschool treat or in your snack box for on the way.
Prep time
10 minutes
Cooking time
45 minutes
Portion
12
Shelf life
6 days (in refrigerator)
Supplies
Box-shaped baking tin
Oven
Ingredients
Try ingredients:
50g coconut flakes
150g buckwheat flower
2 tbsp backing powder
2 tbsp ground flaxseed
Fluid ingredients:
3 big ripe bananas
80g coconut oil
120ml almond milk
¼ cup of marble syrup
1 banana for decoration
Method
Preheat the oven on 180 degrees.
Mix all the fluid ingredients in the blender and transfer the batter into a bowl.
Add the dry ingredients and mix into the fluid and stir until well combined.
Cover the box-shaped baking tin with non-sticky baking paper and fill it with the batter. Peel the last banana and cut in into slices and decorate the batter.
Back it for 45 minutes and let it cool down. It tastes amazingly pure when combined with vegan butter or coconut oil and marmalade.
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