Chia and Date Buckwheat Banana Bread
The secret is to have really, really ripe bananas. I'm talking black skins and going mushy sort of bananas. The ones that make your kitchen smell like bananas. I usually try and pick up all the spare over ripe bananas from the supermarket that no one wants and some places will even sell them for cheap when they're overripe, just ask your local supermarket!
You will need:
1 cup buckwheat flour (140g)
1 cup brown rice flour (150g)
1 tsp baking powder
1/2 tsp baking soda
3 tbsps chia seeds mixed with 1/2 cup water and left to 'gel up' for 15 minutes
1/2 cup non dairy milk (I used almond milk)
1/2 cup chopped dates (These don't have to be expensive medjool dates, the cheaper ones work fine!)
5 super ripe bananas, mashed
1 tsp vanilla extract
Preheat your oven to 180C and grease a 1lb bread tin (medium sized) with coconut oil to prevent the banana bread from sticking. Sift the flours and baking powder/soda in a large bowl and add in the mashed banana, almond milk and the chia seed mixture. Mix well, then gently stir in the vanilla extract and chopped dates. Pour into the greased baking tin and bake for 45-60 minutes, depending on how powerful your oven is. You want it lightly browned on top and when you stick a cake tester in, it should come out clean, with no dough sticking to it.