Buckwheat Banana Bread

Ingredients (serve 6)

• 3/4 cup (95g) buckwheat flour
• 3/4 cup (75g) almond meal
• 1/3 cup (80ml) coconut oil
• 1/3 cup (80ml) almond creme
• 1/2 cup (125ml) almond milk
• 1 1/2 tsp gluten-free baking powder
• 1/2 tsp bicarbonate of soda
• 2 tbsp maple syrup
• 1 tsp vanilla bean powder
• 2 tsp chia seeds
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp apple cider vinegar
• 4 overripe bananas
• Pinch Himalayan salt

How to make

1. Preheat the oven to 180 °C. Lightly grease a regular loaf tin (19 x 9 cm) and line with baking paper. Combine Almo Milk and apple cider vinegar in a small bowl. In a separate medium bowl, mash three bananas until smooth and add vanilla, Almo Crème, and maple syrup. Set aside.
2. Combine buckwheat flour, almond meal, cinnamon, nutmeg, chia seeds, baking powder and bicarbonate of soda in a large mixing bowl. Once combined, add the mashed banana mixture and the milk mixture, and stir well to make a smooth batter. Pour into the prepared tin. 
3. Peel the remaining banana and cut in half lengthways. Lay each slice, with the inside facing up, on top the batter. Bake for 45-50 minutes, until golden brown and a skewer, comes out clean. Cool for 15 minutes in the tin, before brushing it with maple syrup, to glaze.