I’m a huge fan of banana bread, in fact, here on the blog there are 3 or 4 recipes of this, different versions, one richer than the other, and that is, every time I’m going to make it I think of a new way, a new version, something new to add or remove, to make it more fluffy or wet, easier to make and faster.
This is the easiest version with the least ingredients of all my banana bread recipes. And if you’re wondering, yes, it’s without flour, how do we get it? Replacing it with soaked buckwheat groats, which after being processed, turn into a moist and soft dough, very similar to what we would get if we mix flour with water. But why do this and not use wheat flour or buckwheat flour directly? Well, as in all cases, the grain has many more nutrients than flour, which was already processed, and whether you want it or not, even if it is a whole flour, you lose some of these nutrients.
Another thing that characterizes this bread is the non-use of oil, instead, I used peanut butter, which provides a rich flavor and that amount of fat/oil necessary so that the bread does not stick and maintain moisture.
In total this recipe only has 6 ingredients, 2 already mentioned, and one is
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!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Flourless banana bread
Healthy, moist, without flour or refined sugars, also gluten-free and with a vegan option!
- 2 cups buckwheat groats, soaked 6 hours 400g
- 3 ripe bananas
- 1/2 cup natural unsalted peanut butter 100g
- 2/3 cup muscovado or coconut sugar 120g
- 1 egg or 1 egg replacement*
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- 50 g dark chocolate to decorate
- 1 banana
Preheat the oven to 180°C
Drain well and process the buckwheat groats until you get a homogeneous cream. Add the rest of the ingredients and process again until everything is well integrated and without lumps.
Put the mixture in a mold of loaf cake of 9x20cm approx. with parchment paper and floured. Put a banana cut in half on top, and the chocolate.
Bake for 30-40 minutes or until golden brown on top and no longer wet in the center and when inserting a brochette stick it comes out dry.
Let cool and enjoy
*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.