Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Cacao Nib and Walnut Buckwheat Banana Bread

By Friday, June 21, 2013 , , , ,


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!



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21 comments

  1. oh my siobhan this looks fantastic! i imagine this will be totally divine with a lashing of tahini. you're amazing xx

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  2. I don't understand the flax egg part! Do you mean add 2 eggs, 2tbsp flaxseed and 6 tbsp water? Thanks :)

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    1. Hi there, no this is a vegan recipe, so there are no eggs. A flax egg is made from 1 tbsp flaxseed mixed with 3 tbsps water, so 2 flax eggs is 2 tbsps flaxseed mixed with 6 tbsps water. The flax eggs are used instead of normal eggs to make the recipe vegan :)

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  3. Can I just use regular eggs instead of flax-eggs?

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    1. I suppose so, although I cannot guarantee it'll work as the amounts of the other ingredients will probably need to be changed too!

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  4. Could I possibly omitt the quinoa flour (I can't find any ha)and just up the amount of ground almond flour and buckwheat flour?

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    1. That's absolutely fine! I've never seen quinoa flour for sale, I just ground up some myself in my food processor, as I wanted to sneak a little quinoa into it

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  5. Looks great! But when do you add the "eggs"? :)

    Vela

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    1. Hey Vela,

      Sorry, I forgot to add that part! I edited it now :)

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  6. Just tried this recipe yesterday & it turned out great! :-)
    As you said, this loaf of banana bread doesn't last long!
    Thank you so much for this wonderful recipe and also for being such an inspiration to me during my journey of eating plant-based food.

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    1. I'm so, so glad to hear this, thank you! :)

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  7. is this banana bread a sweet/cake-y bread or a type of sandwich bread?

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    1. You don't make sandwiches with banana bread, it's a dessert!

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  8. Great recipe! I used the buckwheat flour but substituted the others for some others I had. I had never heard of flax eggs so I tried it for one and used on regular egg as I'm not vegan :) Oh and I didn't have coconut oil so had to use butter! But I think it came out great...of course it has the unusual taste of buckwheat which I am getting used to! It's my first time using cocao nibs too (how I came across this recipe - looking for ways to use them!) ...would defo make this again though! Thanks for sharing :)

    Elle @ keep it simpElle

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    1. Hey! Buckwheat flour has quite a unique nutty taste, personally I love it, but I know not everyone does! Glad it worked out well for you despite the substitutions!

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  9. Hi i can't get hold of Almond flour, but this bread looks delish ?? could i use more Buckwheat or perhaps use Coconut flour (e.g 1/3 of 1/4 cup and more liquid? ? )... I do have quinoa flour and i also have oat flour so if u think any of them would work i'd love to hear what u think? x

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    1. Almond flour is just almonds ground up in the food processor, you can just make it yourself! :)

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  10. Hi Siobhan!
    Would this be able to be turned into muffins? x

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  11. Hi Siobhan!
    I have been eagerly looking forward to making this bread and tried it out yesterday. It didn't turn out exactly as hoped so I have a few questions - could you be more specific on the banana measurement as my bread didn't taste very sweet or banana bread-y - only faintly (the starchy buckwheat & quinoa flavours came through more prominently). How many cups mashed should they bananas amount to? I measured just to have an idea and the 4 large ones I used were around 1 3/4 heaping cups. Also what should the prepared batter look like? It's really helpful to have a description of texture/consistency or a photo as it's so different depending on the particular loaf you are baking !! Thanks and have a most lovely day ��

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