One of the best ways to quickly use up ripe bananas is banana bread. And in this particular recipe buckwheat flour gives a very nice and nutty flavor to it. If you can’t find buckwheat flour, try making it yourself. Grind raw buckwheat in a high-speed blender or a coffee grinder. Since this recipe uses buckwheat and oat flour the banana bread turns out to be gluten free too!
Gluten-free Banana Bread
1/2 cup rolled oats
1/2 cup oat flour
1 cup buckwheat flour
1/4 cup brown sugar
1/2 tbsp baking soda
1/2 tbsp cinnamon
a pinch of salt
3 ripe bananas
1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
1 cup plant-based milk
Preheat the oven to 180°C.
Combine dry ingredients (flour, oats, sugar, cinnamon, baking soda and salt)
Mash up the bananas (or blend them up in a blender)
Combine wet ingredients (bananas, flax egg and milk)
Mix together wet and dry ingredients.
Check if done with a wooden pick after 20 – 25 mins. If the inside is still raw, but the crust is done – cover with foil and continue baking for up to 35 minutes.