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Flourless banana bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Healthy, moist, without flour or refined sugars, also gluten-free and with a vegan option!

Course: Dessert, tea time
Servings: 10 slices
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 180°C

  2. 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.

  3. 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.

  4. 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.

  5. Let cool and enjoy

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.