This golden loaf is beautiful and super scrummy. Gluten free, no added sugar, full of protein, fibre and with anti inflammatory turmeric and warming cinnamon, what more could you want from a slice of bread!
Its just perfect for breakfast, for tea, as a snack, any time you need an energy boost.
Radish & Rose are serving this up at the Henham Barns mini Yoga Retreat next weekend (see the link on the Pinboard page for more info) with delicious toppings like chia jam & bee pollen and cashew butter & cacao nibs but its also pretty amazing just on its own as it is deliciously comforting and moist..
In this recipe I’ve added goji berries to the mix but in the past I have also used sultanas, chopped prunes or dried apricots and they add a sweet squidgyness especially popular with the children. Have a play around, I’d love to hear any tasty combinations you come up with. I have been meaning to try this with homemade nutella and cacao nibs – yummmm!
Ingredients
4 medium ripe bananas
2 eggs
50 g goji berries
115g buckwheat flour
1 tsp baking powder
1 heaped tsp cinnamon
1 tsp turmeric
75g coconut oil or butter (melted)
Pecan nuts for the top of the cake
Preheat the oven to 160 C and grease a 1lb loaf tin with a little oil or butter.
Mash the bananas in a large bowl with the eggs, then add in all the other ingredients except the nuts and beat together until combined.
Turn the mixture into the tin and top with the nuts. It will come nearly up to the top of the tin so place it on a baking tray to ensure none of it dribbles into your oven by mistake!
Bake for around 35 – 45 minutes until golden on top and a skewer stuck in the middle comes out clean.
Keeps for around 4 days in an air tight container.
