I don’t know about you guys, but for me nothing beats freshly baked banana bread. It makes the best breakfast, but it’s also the perfect on the go snack or teatime treat. It’s super easy to make too, and pretty purse-friendly as well.
Although I do love a classic banana bread, I wanted to make this one a little special, so I added in some raspberries and chocolate chunks and I have to say it worked an absolute charm. The tartness of the raspberries works so well with the sweet loveliness of the banana bread, and the chocolate chunks just give it that extra little something. Can’t ever go wrong adding in a little chocolate, am I right or am I right!
It’s a little tricky stopping at one slice of this, especially if you eat it warm, smothered in nut butter with some extra raspberries on top. But that’s ok, because it’s full of lovely ingredients and some might even say it’s 2 of your 5 a day! I actually made this in my fab new Panasonic combi oven, which is great as it’s an oven and microwave in one! If you’re looking for a new appliance I’d definitely recommend investing in one.
- 3 ripe bananas, mashed
- 3/4 cup buckwheat flour
- 1 1/2 cups ground almonds
- 1/2 cup maple syrup
- 1/3 Cup coconut oil, melted
- 2 chia eggs (2 tbsp chia seeds left in 6 tbsp water for 5 minutes to form a gel)
- 1/4 cup almond milk
- 1/2 cup raw chocolate, chopped into chunks
- 1 cup frozen raspberries
- 1 tbsp cinnamon
- Optional: peanut butter, extra raspberries, cacao nibs to serve
Preheat your oven to 180C. In a large bowl, combine the buckwheat flour, ground almonds and cinnamon and stir, then add in the banana, maple syrup, coconut oil, chia eggs and almond milk and stir well. Lastly stir in the raspberries and chocolate chunks, then spoon the mixture into a lined or greased loaf tin and bake for 30 minutes or until golden on top and a skewer inserted comes out clean. Leave to cool a little before cutting into slices and digging in! Store in an airtight container in the fridge for upto five days, or freeze for upto two months.
Love, Mrs H xx