Well that title was a big one! Oh my, banana bread; you have been a challenge for us. Vegan baking is not our thing, honestly we are absolutely hopeless at it. It’s a skill we are slowly working on. But we love banana bread so much we were determined to get this one right sooner rather than later. The day has finally come, no more mushy banana bread, no more stale tasting banana bread. Just you wait till you get your winter (or summer) mitts on this!

Boasting a few titles this one is GF, OF, SF & VE – did you like those abbreviations; if you removed the walnuts it will be also NF (nut free for those playing at home). We have been swaying away from the oil & gluten lately; don’t get us wrong we will still down a dirty burger at the local vegan takeaway store. But when we are home we are cleaning things up; and this is how these recipes are formulated. We are always on the hunt for those healthy recipes that blow you away; you know the ones where you think “Are you sure this is healthy?” We love to try others recipes as well; changing things up and swapping ingredients put our spin on things and tweak it until perfection. We hope you find this one just as perfect too.

Well are you ready then? Should we dive in? Let’s go.

WHAT YOU’LL NEED

1 cup Buckwheat flour

1 cup Chickpea flour

2 teaspoons of baking powder

1 teaspoon of baking soda

1.5 teaspoons cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon sea salt

1 1/2 cup mashed over ripe banans

1 cup of pitted dates (medjool would taste the best)

2 tablespoons of diary free milk

3 tablespoons of flax seeds (or flax meal)

3 tablespoons of water

2 teaspoons of vanilla extract

1 teaspoon of apple cider

1/3 chopped walnuts

1 banana to put on top

HOW YOU’LL CREATE IT

Let us begin by preheating your oven to 180 degrees °C. Also soak your dates in hot water for 5 minutes while you do the next step.

Now sift the flours, baking powder & soda in to a mixing bowl and also throw in the cinnamon, nutmeg & salt. Mix with a whisk ensuring it is all lump free.

Now lets add all the remaining ingredients to a blender of your choice (except the walnuts & 1 banana) – being sure to blend everything until completely smooth (no whole flax seeds left, please). This will create a beautiful sweet banana & date mix; this is key!

Now combine the wet ingredients to the dry bowl mix and fold the mixture through with a wooden spoon; towards the end add your walnuts and stir through.

Now transfer the mixture to a bread loaf – we use a silicon bread loaf but if you are using a loaf tin just line it with baking paper to avoid the oul. Now chop the banana down the middle and place on the top and push it in to the batter a bit.

Put the loaf in the oven for 40-45 minutes or until golden brown and a toothpick goes in and comes out clean.

Let it cool on the rack and enjoy!