This recipe is perfect for those of us who forget we have bananas until they're already too dark to eat on their own, but absolutely don't want to waste them either. We know we've forgotten a banana or two in the past! Oh, and did we mention that this banana bread is gluten free and dairy free?
2-3 ripe bananas
2 eggs
150 g buckwheat flour
50 g coconut milk
50 g melted coconut oil
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 pinch of salt
Crushed pecan nuts
Honey or maple syrup to sweeten
Pre-heat oven to 180 C°
Mash the ripe bananas in a bowl until there are no more chunks. Set aside.
In a new bowl, whisk the flour, cinnamon, backing soda and salt. Set aside.
Beat together the eggs, coconut oil, coconut milk and honey or maple syrup. Add then the bananas, the flour mixture and the crushed pecan nuts. Stir well until the batter is homogenous.
Pour batter into a greased cake mould and add some decoration if wished on the top (like banana slices, pecan nuts, cinnamon). Bake for 50-55 minutes.
Cool for 10 minutes and enjoy!
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