This is my first time trying a gluten free banana bread, and with great success! Using buckwheat flour and hazelnut meal allows the loaf to be completely gluten free. If you like a strong banana flavour I recommend 3 mashed bananas but if you prefer it mild, two will be perfect! This loaf doesn’t use a lot of sweetener because I believe that bananas are already sweet enough. Hope you enjoy 🙂

Makes One Loaf

Dry Ingredients:
1 + ½ cups Buckwheat Flour
½ cup Hazelnut Meal
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Cinnamon
½ tsp Cardamon

Wet Ingredients:
2-3 Ripe Bananas, mashed
2 Eggs
3 tbsp Milk of choice
2 heaped tsp Yoghurt
6-8 Medjool Dates, chopped
⅓ cup Olive oil
⅓ cup Walnuts, chopped
2 tsp Desiccated coconut
2 tsp Honey
1 tsp Maple Syrup

Directions:

1. Preheat oven to 180° celsius
2. Combine all dry ingredients in a bowl and make a whole in the centre
3. In a separate bowl, whisk together all the wet ingredients until smooth
4. Slowly incorporate the wet into the dry and fold through (don’t over-mix)
5. Pour into lined tin, bake for approximately 40 minutes or until skewer comes out clean (baking times will vary due to heat of oven and size of loaf pan)