Ingredients

• Ingredients Scale 1x2x3x 1 3/4 cups (210 g) buckwheat flour 1/3 cup (75 g) sugar (pure cane, coconut sugar or maple syrup) 2 heaping teaspoons cinnamon 2 heaping teaspoons baking powder pinch of mineral salt 4 large, very ripe bananas, mashed (about 1 3/4 (410 g)) 1/3 cup (75 ml) light flavored olive oil, coconut oil (in liquid form) or hazelnut oil 2 teaspoons vanilla extract

Preparation

• Instructions Preheat oven to 350 degrees F. In a medium/large mixing bowl, combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Add the mashed bananas, oil and vanilla, mix to combine. Place batter in a lightly greased 9×5 loaf pan and bake on the middle rack for 50 minutes. Remove from oven, let cool about 10 minutes and enjoy. Pairs wonderfully with a little homemade almond butter! Store: Leftovers can be stored covered on the counter for up to 3 days or in the refrigerator for up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator. Makes 8 – 10 slices