Banana Bread
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 4 (about 430g) ripe bananas
- 20g halved pecans
- 5.3 oz ground almonds
- 4.4 oz buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 6.4 fl oz maple syrup
- 2 fl oz chickpea water
- 2 teaspoons apple cider vinegar
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 170C (340F) fan setting. Line a 23 x 13 x 7cm loaf tin with baking parchment.
Step 2
Peel the bananas and place into a large mixing bowl. Mash with a fork until smooth and creamy - the riper they are, the easier this will be.
Step 3
Add the ground almonds, flour, baking powder, bicarbonate of soda, ground cinnamon and a large pinch of sea salt, and mix well until there are no lumps.
Step 4
Add the maple syrup, chickpea water and apple cider vinegar and mix well until a smooth batter forms.
Step 5
Spoon the mixture into the lined loaf tin, then sprinkle with the pecan halves. If you want to add another banana on top here, simply peel the last banana and halve length ways before placing on top.
Step 6
Bake for 45-50 minutes or until a knife inserted into the middle comes out clear; if it doesn't, leave the loaf in the oven for a little longer.
Step 7
Once cooked, remove from the oven and leave to cool in the tin for 10 minutes to firm up.
Step 8
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