Updated: May 7, 2020
When I'm bored, got two banana's at home , I mostly end up baking a banana bread. Just because, this recipe is as easy as it can get, and you probably have all the ingredients at home in your cupboard. I love to toast it in a tosti iron or a bread roaster and add some nut butter, berry jam, smashed banana or coconut yoghurt on it, honestly everything works!
What you'll need:
- 2 banana's (smashed) +1 for topping
- 3 tbsp agave
- 1 tbsp olive oil
- 2 (vegan) eggs --> Think about a chia or flex egg, I used Red Hill vegan egg replacer
- 150gr buckwheat flour
- 1tsp cream of tartar
- 1tsp baking soda + 1tbsp (apple cider) vinegair (make sure you add these together in the bowl)
- cinnamon/pumpkin spice
- coconutblossem sugar
Preheat your oven on 180C. Whisk all the dry ingredients together. Smash your banana, and add all the liquid ingredients with your dry ingredients. Mix well together until there are no lumps. Grease a baking tin with some oil and Pour the mixture into the tray. Cut the third banana in half and place on top of the mixture, sprinkle some coconut blossem sugar on top to get a caramelised top layer. Bake golden in the oven for about 40-50 minutes until a knife comes out clean. Once cooked, leave the banana bread to cool for at least 10 minutes in the tin to firm up, then transfer to a wire rack to finish cooling or serve warm.