I often talk about my love for buckwheat in my nutrition workshops, for many reasons.
Buckwheat is gluten free, has a good protein content and is a great source of trace minerals and b vitamins, making it a wholesome food to include in your diet. A little known fact is that it is not a grain but a fruit. It is also associated with a multitude of health benefits... what's not to love?
This delicious recipe for banana bread includes the goodness of buckwheat and the sweetness of banana and a little raw honey. It is super easy to whip up and is always a crowd pleaser.
1½ cups buckwheat flour ½ cup raw honey
1 teaspoon baking powder
½ teaspoon bicarbonate of (baking) soda
2 teaspoons cinnamon
1 cup mashed ripe bananas (approximately 3 bananas) 1 teaspoon of apple cider vinegar
1 organic egg
½ cup plain (natural) yoghurt
¼ cup olive oil
2 teaspoons vanilla bean paste or 1 vanilla pod scraped
1 extra banana sliced lengthways for topping
Preheat oven to 160°C (325°F).
Place the buckwheat, baking powder, bicarb and cinnamon in a bowl and mix to combine
Add the banana, ACV, egg, yoghurt, oil, honey and vanilla and mix to combine.
Pour into a lightly greased and lined loaf tin (1.75-litre-capacity) and top with the remaining bananas.
Bake for 50-60 minutes or until cooked (test with a skewer)