Looking for a nourishing loaf that’s low in sugar, high in nutrition and also on the yum factor? Look no further.
I love banana bread and it’s kinda my go-to when I’m at a real food cafe, as I love to sample and critique loaves. My personal favorites are the ones with plenty of texture and moisture, lots of natural banana flavor but less on the overly sweet side. They also get points for being refined sugar-free and using a combination of gluten free or grain free flours to boost nutrient content. Anyone wanna make me a loaf to sample? haha I’m guessing that’s a firm no!
Anyway, because I’m such a fussy banana bread critic, you can be sure that this recipe ticks all my usual boxes.
It contains buckwheat flour (a common theme in many of my recipes of late! I’m loving it!) and almond butter for the perfect nutty flavor. The bananas (as long as their brown) are sweet enough for the whole loaf in my opinion, however there is the option to add more sweetener if you want to.
It’s perfect fresh out the oven or toasted with another generous smear of almond butter or chia jam.
I cut mine into slices and then freeze it, then all I need to do when the craving hits, or when I need a fast breakfast, is pop the frozen slice in the toaster and bam! Delicious soft and crispy banana bread on the go.
Let me know if you give this one a go and what you think!