INGREDIENTS

1½ cups (240g) buckwheat flour (Grain Free - 1 1/4 cup almond meal + 1/4 potato flour)
1/2 cup coconut sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of (baking) soda
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1 cup (260g) mashed ripe banana (about 3 bananas)
2 egg
½ cup (140g) natural Greek-style (thick) yoghurt or coconut yoghurt
¼ cup (60ml) coconut oil
⅓ cup (80ml) maple syrup, plus extra for brushing
2 teaspoons vanilla extract
1 banana, extra, peeled and halved lengthways

METHOD

Preheat oven to 160°C (325°F). Line a 10cm x 21cm loaf tin with non-stick baking paper. Place the flour, sugar, baking powder, bicarbonate of soda, cinnamon, and sea salt in a large bowl and mix to combine. Add the mashed banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine. Pour into the tin and top with the extra banana. Bake for 1 hour – 1 hour 10 minutes or until cooked when tested with a skewer.
Allow to cool in the tin for 5 minutes before placing onto a wire rack to cool completely. Brush with extra maple syrup to serve. Serves 6–8

Adapted from DH; Banana Bread . Shared here after trying it at home and loving the result.