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, gently combine the buckwheat flour, baking powder, ginger, cinnamon & salt before adding the lemon juice & stirring gently. Then add the water, maple syrup & coconut oil.

2. Mash 3 of the bananas (saving the other for cutting into coins or slicing lengthways and laying on top) then & 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, pour in the mix & top with a few extra banana coins & bake for 50 minutes until firm, golden & cooked throughout by checking with a skewer if it comes out clean. 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 (the riper the better)
1 tbsp ground cinnamon
1 tbsp ground ginger
Pinch sea salt
3 tsp baking powder
1 tsp lemon juice
60ml melted coconut oil
2 tbsp maple syrup
200ml water
Small handful pitted dates, roughly chopped
To serve:
Nut butter/coconut butter/organic butter
1 tbsp maple syrup or honey

My Cookbook