Long time no see! I’m back with a vegan twist on my classic – everyone’s favourite banana bread, but this time with buckwheat flour. The weather lately has been pretty weird, and I wasn’t free during the day to shoot with natural light and a million and one excuse, but hey, bake this amazingly good thing and let’s forget about everything.
 


 
Recently, I’ve started using applesauce and flax egg to make recipes vegan (since I’m already not consuming dairy), and most of the times things would have fuller taste and the texture would be much nicer! It’s been a while since I’ve made my famous banana bread, so the plan was to use applesauce instead of 2 large eggs, that I would usually go with, and see how the final thing will taste. But then I found out I only have buckwheat flour, and it’s Sunday and it’s been on and off raining, and leaving the house wasn’t really an option, so why not make it a bigger experiment and bake only with it. Most of the posts I’ve read online say that it’s not really recommended to use it on its own, and describe it as “heavy and tough”, which based on this little experience I’ve got I wouldn’t really agree with, but to each his own. I love the nutty flavour it gives to desserts and I’m planning to use it more in recipes to come (btw. keep an eye around here or on my Insta because I’ll be posting about crêpes that you’ve been seeing a lot lately VERY soon ; )
 


 

Ingredients:

• 225g buckwheat flour
• 50g coconut sugar
• 150g apple purée
• 4 bananas, mashed
• 45ml coconut oil
• 180ml almond milk
• 1tbsp lemon juice
• 1tsp vanilla extract
• 1tsp bicarbonate of soda
• 1tsp baking powder
• 1tsp ground cinnamon
• pinch of salt
• two handfuls of walnuts
• 50g (or more) chocolate

Method:

1. Line a bread tin (I’ve used a 30×11 cm one) with baking paper.
2. In the mixing bowl, put sugar and oil, and mix shortly.
3. Add applesauce, mashed bananas, vanilla extract and lemon juice, then mix a bit more.
4. Sift in half of the flour, baking powder, bicarbonate of soda, ground cinnamon and salt, and mix until well combined.
5. Add the rest of the flour, turn the mixer on and slowly pour in the milk.
6. Roughly chop walnuts and chocolate, add them to the mixture and give it a good stir so everything is well combined.
7. Pour it in the prepared tin, and bake for 1-1,15h, or until a skewer inserted into the centre comes out clean.
8. Take the bread out of the oven and let it cool for about an hour before serving.

p.s. you can also use almonds and raisins or cranberries instead of walnuts and chocolate, come up with your favourite combination and personalise the bread!

Dobar tek! : )