Makes one large loaf
Banana bread is a staunch favourite in most household, and this malty, not-too-sweet version is gluten-free and toasts beautifully. Bananas not only flavour the bread but also work with the buckwheat to make the dough, while cinnamon and raisins bring the sweetness and walnuts add a crunch.
- 290g of buckwheat flour
- 2 tsp of baking powder
- 1 tsp of baking soda
- ½ tbsp of ground cinnamon
- ¼ tsp of sea salt
- 4 ripe bananas (about 400g), mashed
- 1 ripe banana, sliced (about 90g)
- 120ml of water
- 1 tsp of vanilla extract
- 60g of raisins
- 30g of walnuts
- Lightly salted butter
1. Preheat the oven to 180ºC. Mix the buckwheat flour, baking powder, baking soda, cinnamon and sea salt together in a large bowl.
2. Mix the mashed bananas, water and vanilla together, then add to the bowl. Mix in the raisins, walnuts and remaining banana slices.
3. Transfer the mixture to a 750g loaf tin lined with baking paper. Bake for 25 minutes, then turn the tin around and bake for another 15 minutes until the bread is firm-ish to the touch. Allow to cool before slicing, then serve with butter.
Recipe from East by West: Simple Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley, photography by Nick Hopper (Bluebird, £25)