Hey there,

Sydney is in lockdown again so perhaps you’ve got some extra time for baking? Try this recipe using some leftover bananas. I added some winter warming spices to the recipe and I make this almost every weekend now. I love how the smell of cinnamon and baked bananas fills up the whole house and the spices have lots of health benefits. Here’s what you need:

Dry Ingredients

3/4 cup buckwheat flour
3/4 cup almond meal (I make my own flours using a high speed blender)
1.5 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoon ginger
1 teaspoon all spice or cardamon
1/2 teaspoon nutmeg
vanilla powder or vanilla extract
1/2 teaspoon salt

Wet ingredients:

3 medium bananas (very ripe)

2 large eggs

1/2 cup plant milk of your choice (I use almond milk)

1/2 cup coconut oil

2 teaspoon apple cider vinegar

Topping:

1/2 cup chopped walnuts (almonds or pecan nuts)

1 tablespoon activated buckwheat

1 tablespoon pepitas or activated buckwheat (you can use also sunflower or sesame seeds)

1.5 to 1 teaspoon cinnamon

1 tablespoon coconut oil

Method: 

Mix dry ingredients, mash banana with a fork, mix wet ingredients and then add bananas. Mix with the dry ingredients and bake at 160 degrees for approximately 50 minutes. 

Make your own version by adding some blueberries or apple slices. Enjoy with a cup of chai, coconut yoghurt or homemade almond butter (recipe on the blog): https://lifebalanceproject.wordpress.com/2018/09/06/almond-butter-and-smoothie-recipe/