Did you ever try to make your own banana bread? The first time I ate one was an Autraliana recipe, a real delight! Although not very healthy haha, so I decided to make my version, healthy, without flour, sugar and gluten free, with vegan option! Nothing compares with the smell of fresh baked banana bread or a toast in the morning. When this smell invades the home everyone will appear looking for their portion haha.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Spiced flourless banana bread
A super delicious and healthy bread. Without flour and lots of spices that give it an amazing touch
Ingredients
- 3 ripe bananas medium size
- 1 cup raw buckwheat groats soaked overnight
- 2 cups walnuts
- 1 1/2 cups pitted dates
- 1/2 cup milk of your choice I use almond milk
- 1/4 cup liquid oil
- 1 egg or 2 egg replacement*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
Optional but highly recommended!
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/8 tsp ground clove
Instructions
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Preheat the oven to 200°C
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Drain and process the buckwheat until you get a creamy pudding. Add bananas, process again. Put dates and nuts, process again. You may need to stop processing and mix a little with a spoon or spatula. Process until you haven't large pieces of ingredients.
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Add the rest of the ingredients and mix or process well.
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Put the mixture in a mold of 20x8 cm with parchment paper. Bake until golden brown on top and almost dry inside. When inserting a toothpick inside the bread the toothpick should come out barely wet.
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Let cool before cutting
Recipe Notes
* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
Hi! Can we use buckwheat flour instead of buckwheat groats! Please let me know! Im very eager to make this. I’m not sure if I have buckwheat groats around. 🙂
– Shruti
It is not the same since when you soak and process the buckwheat groats they become a wet mixture. If you use buckwheat flour you should add more liquid, and it will not be so moist but it sure is delicious too, you can look at this recipe in which I use buckwheat flour http://gaspichealthyberry.com/pumpkin-cake-cream-cheese-frosting/
Cuando dices aceite líquido a q aceite te refieres? Gracias y un saludo! Muero de ganas de probarla!
Hola Nayra, aceite de girasol, o de coco, o de canola, el que creas que es más saludable, y mientras no tenga demasiado sabor, sirve, avisame si la pruebas