5 Star Chocolate Chip Banana Bread

PREP TIME: 25 minutes COOK TIME: 50 minutes to 1 hour

NUTRITIONAL BITES

Buckwheat, commonly thought of as a grain, is in fact a fruit seed, closely related to rhubarb. It contains nutritious components that protect against disease by extending the action of vitamin C and by acting as an antioxidant.

It took me a long time to tweak this recipe – I wanted a truly tasty banana bread with healthy fats, no refined sugar, dairy and gluten free. I usually double up this recipe and freeze one for later as it’s very popular! A good tip is to use up all your overripe bananas; I put my overripe bananas in the freezer and pull them out a few hours before starting to bake so they come up to room temperature.

Wet ingredients

½ cup coconut sugar
¾ cup coconut oil
5 large bananas
3 organic egg

Dry ingredients

3/4 cup each of buckwheat flour and brown rice flour (1.5 cups in total)
2 teaspoons baking soda
½ teaspoon sea salt
1 teaspoon allspice
1 teaspoon cinnamon
½ cup good dairy-free quality chocolate chips (I like ‘Camino’ brand)

LET'S COOK!

Set the oven to 350 degrees. Grease a loaf tin with coconut oil, or use unbleached parchment paper to line the tin, I find this makes it easier to lift out!
In the food processor, mix together all the wet ingredients well, then add the dry ingredients in (I never bother to sieve the baking soda and flour together before I add it and it comes out perfectly fine).
Pulse to combine – don’t over mix at this point
Cook for 50-1 hour in the middle of the oven or until a skewer comes out clean. (Note: it can take up to one hour and 15 minutes to cook, especially if you were using frozen bananas that have not fully defrosted!)
Leave it to cool down on a wire rack before taking it out of the loaf time. Be ready for the hordes!