Not only is this  Cinnamon & Ginger Banana Bread great for something tasty when you’re at home, it’s the perfect snack for hungry little lunch boxes at school or the office too & would be ideal baked in muffin tins for grab & go’s in a hurry. It’s a great recipe to use up ripe bananas that are getting spotty plus is vegan & nut free (but feel free to stir a few in to the mix if you are a nut fan! It tastes incredible served straight out the oven or toasted with warm butter or your nut butter of choice if you’re vegan.

Method

1. Preheat the oven to 190C and in a large bowl, combine the buckwheat flour, baking powder, ginger, cinnamon & salt. .
2. Mash 3 of the bananas (saving the other for cutting into coins) then add the water, mix well & add to the flour mix, stirring through the the dates & chopped banana coins (leaving 6 thick slices for the top).
3. Line a loaf tin with baking paper (I didn’t have one & used an oven proof lunch box), pour in the mix & top with a few extra banana coins & bake for 35 minutes until nice and firm & golden on the top. ***Love this too in muffin trays on which case they’ll need a shorter baking time*** Drizzle with maple syrup or honey (if your guests have a sweet tooth) or serve warm with nut butter/butter of your choice or save for tomorrow’s packed lunch

Ingredients

300g buckwheat flour
4 medium/large ripe bananas
1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
small pinch sea salt
2 tsp baking powder
120ml water
Small handful pitted dates, roughly chopped
To serve:
Nut butter/coconut butter/organic butter
1 tbsp maple syrup or honey

My Cookbook