Ingredients
5x Ripe Bananas
275g Buckwheat flour (or self raising)
4tbsp Maple syrup/honey
1 Egg
100g Coconut oil
4tbsp Oat milk (or milk of choice)
1tsp Baking powder
2tsp Cinnamon
Preheat the oven on 180c.
Mash 4 out of the 5 bananas (leave one for topping).
Weigh out all dry ingredients, add to a large bowl and mix.
Melt the coconut oil in a pan on a low heat and whisk the egg.
Gradually pour each of the above into the bowl, mixing well.
Pour in the milk and maple syrup and then add the mashed bananas.
Stir thoroughly until mixture is thick and smooth.
Grease the baking tin and carefully pour in your cake mixture, spreading evenly.
Halve the last banana length ways, or chop it into thin slices and decorate as desired.
Place the loaf tin in the oven and bake for 45-50 minutes, checking throughout.
If the top of the cake is starting to brown but the inside still needs a little longer, cover with tin foil.
Once cooked, leave to cool slightly before removing from tin. Slice and enjoy!
I served mine with some homemade jam, coconut yogurt and nut butter. Yum!