1/2 cup Buckwheat Flour

1/2 cup Almond Meal

1 1/2 teaspoon Baking Powder

1/2 teaspoon Bi Carbonate of Soda

1 teaspoon Cardamon

2 teaspoons Cinnamon

1 teaspoon Ginger

1/2 teaspoon All Spice

1/2 teaspoon Nutmeg

1/2 teaspoon Vanilla Powder (or 1 teaspoon Vanilla Extract)

1/2 teaspoon Sea Salt

2 large Eggs

1/4 cup melted Coconut Oil

1/4 cup of your choice of Milk (full-fat or nut milk)

1 teaspoon Apple Cider Vinegar

3 medium very ripe Bananas

1 cup Pecans

1 tablespoon Activated Buckwheat Groats

1/4 teaspoon Cinnamon

1 tablespoon Coconut Oil

  1. Preheat oven to 180 degrees C and line a loaf tin with baking paper.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don't mash into puree though, leave a few chunky banana pieces.
  4. Add the wet mixture into the dry and fold through until just combined.
  5. Pour the mixture into the prepared loaf tin. Sprinkle the pecans and activated buckwheat groats on top of the mixture. Then sprinkle with cinnamon and drizzle over coconut oil.
  6. Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.
  7. Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like.
Tried and Tested: