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Buckwheat Banana Choc Chip Bread

Buckwheat Banana Choc Chip Bread

Simply the tastiest cake loaf you'll get your hands on. Perfect to pack up for a lunchbox, picnic, after school snack and just the most delicious doughy, chocolatey mouthful you could hope for. It takes no time to make and fills the house with incredible smells. Uses up those brown bananas everyone turns their noses up at. And is jam packed with healthy greatness. A fabulous bake you can call breakfast!
  • ½ Cup ground almonds
  • 1 tsp Bicarbonate of soda
  • ½ Cup Buckwheat Flour
  • ½ Cup Rice Flour
  • 3 Bananas
  • 3 tbsp Rice Syrup
  • 2 tbsp Coconut Sugar
  • 2 eggs
  • 1 tsp Vanilla Extract
  • ¼ cup Chocolate Chips
  • 2 tbsp Slivered almonds
Pour flours, bicarbonate of soda and almond flour into a mixing bowl and whisk together with a large pinch of sea salt. In a separate bowl mash the bananas until smoothish, leave a little texture, add eggs and vanilla and beat together. Pour in rice syrup and coconut sugar and combine. Pour the wet ingredients into the big mixing bowl and fold in to just come together. Add chocolate Chips and almond slivers at the end and fold through, saving a few almonds. Pour batter into a lined Loaf tin and sprinkle almonds/extra choc chips on top. Bake at 180 for 40-50 minutes until a skewer comes out clean, and bread is golden brown with a crack forming.


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