Gluten Free Banana Bread

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Serves: 1 Loaf

Preparation Time: 10 Minutes

Cooking Time: 45 Minutes

Ingredients

½ Cup Buckwheat flour
½ Cup Almond Meal
1 ½ Teaspoon Baking Powder
½ Teaspoon Cinnamon
½ Nutmeg
½ Vanilla extract
½ Teaspoon Sea Salt
2 Large Eggs
¼ Cup of your choice of milk (I used nut milk)
1 Teaspoon Apple Cider Vinegar
3 Medium Very Ripe bananas

Method

Preheat oven to 180ºC and line a loaf tin with baking paper.
In a large mixing bowl, combine all the dry ingredients.
In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into purée though, leave a few chunky banana pieces.
Add the wet mixture into the dry and fold through until just combined.
Pour the mixture into the prepared loaf tin.
Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean.
Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like.

LocalThyme