Banana, Pecan and buckwheat loaf
12 June 2017
My husband has a not very secret guilty habit: he can never pass by a good deal in the market! Sometimes it's a good thing - in summer no one complains about a glut of strawberries at home - but other times it's not - vast quantities of bananas that need eating by yesterday can be (to put it nicely) a burden. This recipe is useful when you find yourself with over-ripe bananas that no-one wants to eat because- well - we are all a bit fussy that way.
Ingredients
- 70g coconut oil (softened)
- 100g coconut nectar sugar
- 3 over-ripe bananas (mashed
- 2 eggs
- 150g ground almonds
- 100g buckwheat flour
- 1&1/2 teaspoons of baking powder
- A handful or two of pecans or walnuts
Step 1
Beat together the coconut oil, cocnut sugar and the 3 mashed bananas.
Step 2
Fold in the ground almonds, buckwheat and baking powder
Step 3
Mix in the pecan nuts
Step 4
Bake at 180 degrees. Check it's cooked by pushing a skewer into the centre of the cake. It shoudl come out clean.