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Anna Lewandowska

Banana bread with oat and buckwheat flour

A gluten-free banana loaf: ripe bananas blended with eggs, coconut sugar and coconut oil, combined with oat and buckwheat flour and baked for about 50 minutes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: Polish
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 250 g desiccated coconut
  • 4 bananas
  • 4 eggs
  • 150 g oat flour
  • 150 g buckwheat or millet flour
  • 2 tablespoons cornflour
  • 2 teaspoons baking powder
  • 2 handfuls of raisins
  • 4 tablespoons coconut sugar
  • 150 ml plant-based milk
  • 100 g coconut oil
  • a pinch of cinnamon
  • a pinch of sea salt

Method
 

  1. Blend the ripe bananas with the eggs, coconut sugar and coconut oil until smooth.
  2. Mix in the dry ingredients, then add the plant milk and combine everything, stopping as soon as the batter comes together.
  3. Transfer the mixture into a 24 cm long bread pan lined with baking paper.
  4. Bake at 180 C for about 50 minutes, testing with a skewer in the middle.
  5. Leave the loaf in the oven to cool before turning it out.

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of slices are approximate.