Who doesn’t love banana bread? I love it. Isn’t it great next to a cup of coffee or a nice tea?
Gluten-free thanks to buckwheat flour. Sugar ratio is very low. a wonderful cinnamon and clove flavor. And the pieces of walnuts that come to your mouth at every bite.
What more do you want in a cake?
I always put the cakes in the storage container and keep them in the refrigerator. The next day definitely tastes even better. And if you think you can’t eat them all. You can slice the cake and store it in the freezer.
Hope you try it and enjoy it. Don’t forget to share it with me 🙂
- 240g buckwheat flour
- 250g overripe bananas
- 2 tbsp baking powder
- 1 tbsp ground cinnamon*
- 1/2 tbsp ground cloves*
- 75g coconut sugar
- 125g peanut butter**
- 1 tsp vanilla extract
- Walnut (chopped)
- Pinch of salt
- 3/4 cup nondairy milk
1.Preheat the oven to 350ºC.
2.In a bowl, first add dry ingredients, buckwheat flour (sifting), baking powder, ground cinnamon, ground cloves and salt.
3.In another bowl, mash the bananas with a fork. Beat peanut butter, coconut sugar, vanilla and milk thoroughly.
4.Combine dry ingredients with wet ingredients. Add the last walnuts you chopped and mix them all.
5.Cover your cake pan with baking paper and pour the mixture you prepared.
6.Bake for 50-55 minutes. (Every oven is different. Please check with the help of a toothpick.)
7.After cooking, leave on the cooling tray for 15-20 minutes.
*If you are allergic to spices, please do not use it.
**Any butter or nut you want.