Buckwheat banana loaf

Ingredients:

• 2 cups (220g) buckwheat flour

• 1 tsp (5ml) baking powder

• 1 tsp (5ml) bicarbonate of soda

• ¾ cup (150g) castor sugar

• 600g (about 5-6) ripe or overripe bananas

• ⅓ cup (80ml) almond butter or peanut butter + extra for serving

• 1 tsp (5ml) vanilla essence

• ¼ cup (60ml) oat, almond or plant-based milk of choice

• 1 firm banana, halved

• Maple syrup or vegan honey, for glazing

• Fresh berries, for serving

Method:

1. Preheat oven to 180°C.

2. Place dry ingredients in a bowl and mix until well combined.

3. Mash bananas and add nut butter, vanilla essence and milk.

4. Mix well and add to dry ingredients.

5. Combine to create a smooth, thick batter.

6. Pour batter into a lined 12 x 20cm loaf tin.

7. Place banana halves on top and drizzle with maple syrup or honey.

8. Bake for 45-55 minutes or until a skewer inserted into the centre of the loaf comes out clean.

9. Cool in tin for 5-10 minutes and turn out onto a wire rack.

10. Slice and serve with extra nut butter, honey and berries.