Banana Bread

This is the perfect recipe, it’s so simple, incredibly delicious and amazingly healthy. I’ve been enjoying it this week on it’s own for breakfast or spread thick with almond butter or homemade nutella for my afternoon snack (seriously the ultimate winter comfort food for these darker days!) Either way it tastes amazing. It’s so perfectly sweet thanks to the banana with amazing caramel-like overtones from the maple syrup and a slight spice form the cinnamon. The texture is divine too, nicely soft and squishy yet still so satisfying and slightly hearty. It’s a wonderful thing to keep stored in your kitchen too for when you’re after something sweet as it’s just so easy to make and has only seven, really easy-to-find ingredients and no complicated cooking instructions!   I think you’re going to love it!

Makes one loaf

– 5 large over-ripe bananas

– 1 cup of almonds

– 2 cups of pecans

– 1 cup of buckwheat or brown rice flour

– 1/2 a cup of maple syrup

– 3 tablespoons of chia seeds

– 2 tablespoons of cinnamon

Start by pre-heating the oven to 145C. Then blend the almonds and pecans in a food processor so that they form a flour, this should take about thirty seconds. Once it’s smooth remove the flour and add it to a mixing bowl with the buckwheat flour, maple syrup, chia seeds and cinnamon, mixing them all together.

Next mash the bananas together until smooth before stirring them into the bread mix, at this point the mixture should be really nice and sticky.

Grease a loaf tin with coconut oil and then pour in the mix and allow it to bake for about an hour.