Cacao Nib and Walnut Buckwheat Banana Bread
Just when I thought banana bread couldn't get even better, this happened. The combination of cacao and banana is flawless, and the slightly liqueur like taste of the crunchy cacao nibs alongside the banana bread is perfection. This is based on my previous recipe, but is scaled up, and also includes a few extras in order to make it rise better and have a better texture. This is perfection in loaf form and I guarantee it won't last long.
You will need:
2 flax eggs (1 flax egg= 1 tbsp fresh ground flaxseed and 3 tbsps water)
4 large, very ripe bananas (approximately 560g)
1/4 cup (42g) quinoa flour
1 1/2 cups (215g) buckwheat flour
1/4 cup (42g) almond flour
1 tbsp baking powder
1 tsp baking soda
1 tbsp lemon juice
1/3-1/2 cup almond milk
2 tbsps melted coconut oil
1 tbsp vanilla extract
1/3 cup (40g) crushed walnuts
1/4 cup (30g) cacao nibs
Extra cacao nibs + walnuts for decorating.
Preheat your oven to 170C and form your flax eggs by combining the flaxseed and well and leave it to form a gel in the fridge for at least 15 minutes, but ideally longer. Next, mash the bananas well with a fork and set aside. Sift the flours, baking powder and baking soda into a bowl and add the banana, flax eggs, melted coconut oil, vanilla extract, almond milk and lemon juice. Stir to combine, but be careful not to overmix, then fold in the walnuts and cacao nibs. Pour into a lined 8x4" loaf tin and decorate with walnuts and cacao nibs, then bake for approximately 60 minutes, or until a cake tester comes out clean and then top is lightly browned and crunchy. Stores well for 3-4 days, and can be frozen too, if it lasts that long!