A healthy, soft, and fragrant banana bread made with buckwheat flour and almond milk.
Author: The Fit Mediterranean
or 1 Flax Egg
or Coconut Sugar
Preheat the oven to 350 degrees F (180 degrees C). Then line a loaf pan with parchment paper and set it aside.
In a large bowl, mash
Bananas (2 cups)
with a fork. Then stir in the
Organic Egg (1)
Almond Milk (2 oz)
Coconut Oil (1.5 oz)
Next, whisk in the
Buckwheat Flour (3/4 cup)
Corn Starch (3 Tbsp)
Granulated Erythritol (2 Tbsp)
Baking Powder (1 Tbsp)
Salt (1 pinch)
Ground Cinnamon (1/2 Tbsp)
Pour the batter into the prepared loaf pan. Then, half the
lengthwise and place it on top of the batter.
Bake the bread in the preheated oven at 350 degrees F (180 degrees C) for about 50 minutes.
On a cooling rack allow the banana bread to cool before serving.
Cut the bread into slices and enjoy.
The bread can be stored in the fridge for up to 5 days. Before serving, reheat the banana bread in the oven or microwave.
Nutrition Per Serving
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