I love me a good Banana Bread with Walnuts. In fact, I could eat it for breakfast every single day. I left out the chocolate chunks to trick my mind into believing this super healthy and well balanced breakfast idea.
- 80 g gluten-free oats
- 85 g almond flour (finely ground almonds)
- 100 g buckwheat
- 1 pinch of salt and cardamom
- 2 pinches of nutmeg
- 0.5 tsp ground ginger
- 2 tsp baking powder
- 65 g roughly chopped walnuts
- 450 g very ripe bananas (about 4 bananas)
- 2 tbsp almond butter
- 1 tbsp walnut oil, some extra for greasing
- 75 g maple syrup
- 200 ml oat milk
- 1 additional banana
- handful of sesame seeds
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Preheat your oven to 200 degrees C. Take a rectangular cake form (approx. 28cm in length) and grease it well. Sprinkle the form evenly with sesame seeds. Add the oats to your food processor and grind them until you get oat flour. In a bowl, add the oat flour, buckwheat, almond flour, spices and baking powder, and combine well. Again use your food processor to smush the bananas. Now add the almond butter, walnut oil, maple syrup and oat milk to your banana mush and mix it thoroughly. Combine with your flour mix. Pour the dough into your prepared tin and place the halved banana (peeled, d'uh) on top. Bake for about 55-60 minutes until golden. Let it rest in the form for a bit before letting it cool of completely on a wire rack.