This banana bread has become a staple of our trekking days here at Casa Cuadrau, perfect for a day out in nature. Jessie shared this recipe with us and prepared several times this Summer. We have continued this tradition and brought it with us into the Autumn. We hope you can bring it with you home as well 🙂
This spongy bread is vegan and gluten-free, so it easily pleases almost all palates! As a dessert, an afternoon snack or even as breakfast.
Firstly, we will start off by preheating the oven (upper and lower heat) at 180ºC.
5 ripe bananas, mashed
3/4 cups syrup, sugar or date puré
3/4 cups oil (coconut/olive/sunflower) 5 tbsp chia seeds
2 tbsp apple cider vinegar
1 tsp ground cinnamon
1/2 cup plant-based milk (oats, rice...)
Mix all these ingredients together with a spatula or spoon, in a large bowl.
260g buckwheat flour
130g brown rice flour
1 tsp baking soda
2 tsp baking powder
Mix all the (above-mentioned) dry ingredients in a bowl, then add the mix into the large bowl, together with the wet ingredients. Line a bread or cake tin (spread oil and sprinkle flour, or line it with baking paper).
Add the mix to the tin. Cover with more baking paper or tinfoil, and place in the oven. Bake for 60 mins, then uncover and bake for another 20-30, until you stick a sharp knife and it comes out clean.
Enjoy! And let us know how it turned out in the comments sectios 😉