Gluten-Free Buckwheat Peanut Butter Banana Bread

This banana bread is gluten-free and uses no refined sugar. It also has one of the greatest ingredients on earth, peanut butter. Peanut butter makes everything better and I won’t hear a bad word about it. Buckwheat is packed full of antioxidants, fibre, protein and other lovely nutrients, so you can give yourself a pat on the back while you eat this. Perhaps visualise yourself climbing a mountain or smashing one of your lifetime goals. All because of this amazing banana bread. Isn’t that something?

If you haven’t baked with buckwheat flour before, you should know it has quite a strong flavour, which I personally love. It doesn’t blend into the background like wheat flour. It has an slightly earth taste. Give it a go!

Ingredients

2 tablespoons ground flaxmeal

5 tablespoons water

200g buckwheat flour

50g almond flour

1.5 teaspoons baking power

1/2 teaspoon bicarbonate of soda

2 teaspoons cinnamon

Pinch of salt

4 very ripe bananas, mashed

1/2-3/4 cup peanut butter depending on how peanut buttery you want it (plus a little extra to go on top - optional)

1/4 cup maple syrup

2 teaspoons apple cider vinegar

1/4 cup plant milk

1/4-1/2 cup chocolate chips (optional)

A sprinkling of coconut sugar for the top (optional)

Method

Preheat over to 180°c/356°F and line a 2lb loaf tin with parchment paper.

Make your flax eggs by combining the ground flaxmeal with 5 tablespoons of water. Mix and set aside for at least 5 minutes.

In a bowl, combine buckwheat flour, almond flour, baking powder, bicarbonate of soda, cinnamon and salt. Mix well.

In a separate bowl, mash your bananas (keepin’ it chunky is just fine). Then add your peanut butter, maple syrup, apple cider vinegar and the flax eggs. Give it all a good mash and mix until everything is well combined.

Add your dry ingredients into the banana mixture and mix until everything is combined. No need to over-do it.

Fold in your chocolate chips (you might like to keep some aside to go on top).

Pour the mixture into your loaf tin. Smooth out the top and give it a little jiggle to get into the corners.

If using, add dollops of peanut butter randomly to the top and then use a skewer to make swirly patterns into the surface. Sprinkle some coconut sugar over the whole thing and finish with your extra chocolate chips.

Bake for 45 minutes, until golden on top.