Buckwheat Banana Bread
| 12 |
50 |
234 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
40 min |
8
|
A fibre and nutrient packed healthy snack or breakfast!
Ingredients
|
2 tbsp
|
Flaxseed meal (ground)
(for flax eggs)
|
|
6 tbsp
|
Water
(for flax eggs)
|
|
1 1/2 cup
|
Buckwheat flour
|
|
1/2 tsp
|
Baking soda
|
|
1 tsp
|
Baking powder
|
|
1 tsp
|
Cinnamon
|
|
1/4 tsp
|
Salt
|
|
3 medium
|
Banana (s)
(ripe)
|
|
1/3 cup
|
Avocado oil
|
|
1/3 cup
|
Soy milk, unsweetened
|
|
3 tbsp
|
Maple syrup
(or honey)
|
|
1 tsp
|
Vanilla extract, pure
|
Instructions
- Preheat the oven to 360F (180C).
- Line a loaf pan with parchment paper or grease with some avocado oil.
- Combine ground flaxseeds with water and allow to sit for 10 min to make 'flax eggs'.
- In a medium bowl, mix together the dry ingredients (buckwheat flour, baking soda, baking powder, cinnamon and salt) and set aside.
- Mash bananas in a separate large bowl. Add flax eggs and mix.
- Add the avocado oil, soy milk, maple syrup and vanilla. Mix well
- Slowly fold the dry ingredients into the wet ingredients.
- Optional: If you want to add in extras (chopped nuts, seeds, chocolate chips etc) fold in now.
- Pour into the loaf pan and spread evenly.
- Bake for 30-40 minutes until a skewer inserted comes out clean.
- Allow to cool, remove from the pan and slice to serve.
Notes:
Store in an airtight container for up to 4 days or freeze as slices in a Ziploc bag.
Nutrition Facts
Per Portion
Calories
234
Calories from fat
96
Calories from saturated fat
11.5
Total Fat
10.7 g
Saturated Fat
1.3 g
Trans Fat
0
Polyunsaturated Fat
2.0 g
Monounsaturated Fat
6.8 g
Cholesterol
0
Sodium
161 mg
Potassium
394 mg
Total Carbohydrate
32 g
Dietary Fiber
4.0 g
Sugars
10.5 g
Protein
4.1 g
Dietary servings
Per Portion
| Fruit |
0.4 |
| Grain |
0.3 |
| Milk Alternative |
0.1 |
Energy sources
Meal Type(s)
