#contains organic free range eggs.

Although there are already a gazillion banana bread recipes out there, I thought I would add my version, a gluten and dairy free one filled with warming spices and walnuts.

This is another goodie for a wintery afternoon tea, served with this delicious spiced hot cacao or a chai to help get through the chilly days that are gracing us with their presence. .

Bananas do take a little longer to ripen in the winter, so save up those soft bananas for this. Or alternatively you could use mashed sweet potato.

This is also great for kids’ lunch boxes, given no nut allergies are present.

The combination of buckwheat and almond meal seems to be a great pair in baking. Buckwheat flour alone can have a bit of a strong flavour, but the addition of almond meal makes the loaf more moist and fluffy. You could also use other gluten free flours of choice like brown rice flour if you prefer.

The days are going so fast lately, like I can’t keep up with the time. August has arrived and there are already signs of spring appearing. The wattle is flowering early this year and this morning on the school drive I noticed a jasmine vine flowering. Jonquils and Narcissus and other bulbs seem to be flowering early too. There are still freezing days like today with snow on the mountain, but there have been some strangely warm ones too…

I hope you get a chance to bake this banana bread to give you some comfort, and maybe a few moments to sit with a cuppa and reflect on the year so far. I know I need to find a moment to do just that and take stock of what has happened and what the rest of the year will bring, hopefully some more joy amongst it all.

Here’s the recipe

Enjoy!

Alli x

A Spiced Banana and Walnut Bread

Gluten and Dairy Free banana bread

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Prep Time 15

Cook Time 50

Servings 8

Ingredients

3 medium Ripe bananas, peeled and chopped
2 tbsp Rice syrup or maple syrup
2 medium Eggs, organic and free range
⅓ cup Dark brown sugar
¼ cup Melted coconut oil or mild olive oil
1 tsp Cinnamon powder
¼ tsp Nutmeg podwer
¼ tsp Ginger powder
1 tsp Baking powder
½ tsp Bi-carb soda
1 cup Buckwheat flour
½ cup Almond meal
¼ cup Crushed walnuts (optional)

Instructions

Preheat the oven to 180 degrees Celsius
Line a loaf tin with parchment paper and set aside
In a medium mixing bowl mash the banana until mostly smooth. Add in the rice syrup, eggs, melted coconut oil, and sugar. Mix well to combine.
Next add in the baking powder, bi-carb soda and powdered spices of cinnamon, nutmeg and ginger. Mix well to combine
Then add in the buckwheat flour and almond meal. Stir well to combine
And finally add in the crushed walnuts (if using) and mix well.
Transfer the batter to the prepared loaf tin, then place in the preheated oven to bake for around 50 minutes, or until a skewer comes out clean.
Once cooked let cool in the tin for around 10minutes and then transfer to wire cooling rack to cool for a further 10 minutes.
Slice in thick slices and serve with a cuppa of choice.