Ingredients

• medium ripe bananas - 3
• banana - 1 (halved to top
• optional) -
• vanilla extract - ½ tsp.
• egg - 1
• coconut oil (melted) - 3 tbsp.
• coconut palm sugar - ¼ cup (50g)
• maple syrup - 2-3 tbsp.
• baking powder (gluten-free) - 3 ½ tsp.
• sea salt - ¾ tsp.
• ground cinnamon - 1 tsp.
• unsweetened almond milk - ¾ cup (180ml)

Preparation Instructions

1. Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf tin with parchment paper.

2. Mash bananas in a large bowl, then add the remaining ingredients (apart from the flours) and mix well until smooth. Finally, add the almond and buckwheat flour. Mix well until combined.

3. Transfer the batter into the loaf tin and top with the halved banana (optional). Bake in the oven for 60-75 minutes, until firm and golden.

4. Remove from the oven and let cool completely before serving.