Buckwheat Banana Bread

Along with zoom quizzes and posh takeaways, banana bread seems to have found a firm place in the ‘lockdown trends’ that emerged last year. So it seems only apt that we offer up our own version of this classic.

This recipe makes use of some rather wonderful British ingredients including Hodmedod’s Buckwheat flour, Chiltern Rapeseed Oil and Tims Dairy Yoghurt. Naturally gluten-free, high in fibre, protein and healthy fats, this recipe ticks lots of nutritional boxes whilst also being a delicious treat especially when served warm with salted butter or peanut butter!

We really recommend a 1-litre silicon loaf mould for this recipe. If you enjoy baking you really won’t regret investing in this simple bit of kit which saves time greasing and lining loaf tins and is ideal for breads and cakes.

Ingredients

150ml Chiltern Coldpress Rapeseed Oil

100g Tims Dairy Natural Yoghurt

2 free-range eggs

2 tsp vanilla extract

4 very ripe (black is possible!) bananas

100g soft brown sugar- if you would like to reduce the refined sugar content swap out 50g for maple syrup or honey

Pinch of sea salt

1tsp baking powder (use Doves gluten free if you want a gluten-free loaf)

1tsp bicarbonate of soda

175g Hodmedod’s buckwheat flour

50g ground flaxseed * (if you don’t have flaxseed simply add another 50g of buckwheat flour)

 

Method

Pre-heat the oven to 170 Degrees C.

Simply put the rapeseed oil, yoghurt, eggs, vanilla, bananas, sugar and salt in a food processor and pulse until completely smooth. Add the flour, flaxseed (if using), bicarbonate of soda and baking powder and pulse again until combined.

Tip the mixture into a 1-litre silicone loaf mould or a greased and lined loaf tin.

Bake in the oven for 45 minutes, turning the tin around half way through. Check after 45 minutes with a skewer. If the skewer comes out dry the loaf is ready, if it’s slightly wet pop it back in the oven checking every 5 minutes.

Delicious served warm or lightly toasted with salted butter or peanut butter. Or for breakfast with a dollop of yoghurt and fruit compote. It also freezes really well.

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