This sweet walnutty choc take on the classic banana bread is an all-round favourite. With nutritious ingredients and enough to feed the hoards, it's the best way to use up ripe bananas and is a delicious snack for sharing. Served warm and spread with oozy melting butter or coconut oil, it is a delight to the senses. Or freeze into portions and keep yourself in tasty, wholesome treats to enjoy whenever you like.
Recipe & Image by Madeleine Lumley
Preheat your oven to 180°C.
Add the bananas and almond milk into a blender and blend until smooth. Transfer to a big bowl, add the maple syrup and cinnamon. Stir until well combined.1
Add the buckwheat flour and baking powder and mix until just combined. Add the walnuts and choc chunks and fold through.2
Transfer into a greased/lined loaf pan – this makes a big loaf, so depending on the size of your loaf pan you may have a little leftover batter. You can pour the leftover batter into a muffin pan to make muffins.3
Pop into the oven for 55-60 mins, until the top is browned and a knife or skewer pushed into the centre comes out mostly clean. Best enjoyed warm, but allow to cool a little before slicing and serving. Store in an airtight container for up to 2 days.4