Banana Bread #1

I don’t know where this recipe came from – I found it written on a scrappy bit of paper at the bottom of my recipe pile with only very brief instructions written on it in my almost-forgotten shorthand.

It’s a very simple, quick recipe to make and I cheated by blitzing my bananas in a blender rather than mashing them by hand.  The bread turned out lovely and moist with a delicious, very slightly crunchy texture from the chia seeds.

Very tasty on its own but also extra nice when spread with a little almond or cashew butter.  Freezes beautifully in slices.


1 cup almonds, blanched
2 cups pecans
1 cup buckwheat flour
½ cup maple syrup
3 tablespoons chia seeds
2 teaspoons cinnamon
5 large ripe bananas, mashed until smooth

Blend the almonds and pecans in a food processor until they turn into flour.
Add the buckwheat flour, syrup, chia seeds, cinnamon and mashed bananas and pulse until mixed.
Pour into a lined loaf tin (9” x 5”) and bake for approximately 1 hour at 350°F or until a cocktail stick inserted comes out clean.


Deliciously moist Banana Bread

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.



About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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