Nutty Banana Bread
Ingredients:
2 medium sized, ripe bananas
1 1/2c wholemeal spelt flour
1/2c buckwheat flour
4 medjool dates, pitted and soaked
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4c natural almonds
1/4c natural cashews
1/2c natural walnuts
2 tbsp pumpkin seeds
1 tbsp chia seeds
1 tbsp nut butter
1 tbsp maple syrup
2 tsp cinnamon powder
1 1/2c dairy-free milk, I use soy
1 pinch of salt
1 tbsp apple cider vinegar
Method:
Preheat the oven to 180 degrees celsius and line a baking tin with baking paper.
Place all wet ingredients and fruit into a food processor or blender, mix to combine.
Add dry ingredients, excluding the nuts, and mix until smooth.
Add the nuts and mix on low, this is to lightly chop them up but not completely smooth the mixture, you want that chunky, nutty goodness!
Pour mixture into lined baking tin, making sure you scrape the sides (…and lick the bowl). For something a little extra, chop up some walnuts and cashews, drizzle a tsp of maple syrup and a pinch of cinnamon on them and sprinkle on top of the batter.
Place in the oven for approx. 35-40 minutes.
Pull out and let that sweet little banana bread baby cool for about 30 minutes, then eat.
