Oat and Blackstrap Molasses Banana Bread

This is a revamp of my staple banana bread recipe, but I used buckwheat and oat flour to make it gluten free, and blackstrap molasses to sweeten it and add a whole lot of nutritional benefits, like iron, magnesium, calcium and vitamin B6!

Makes 1 medium loaf

what you need

5 ripe medium bananas

1/4 cup almond milk

1/3 cup olive oil

1/3 cup blackstrap molasses

1 teaspoon vanilla powder

1 cup of buckwheat flour

1 cup of oat flour

1 teaspoon each baking powder and baking soda

1/2 teaspoon salt

1/2 cup sultanas

1/2 cup whole almonds

2 tablespoons chia seeds

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What to do

For the banana bread

Pre-heat oven to 180 degrees and line a bread pan with baking paper. Put the bananas, almond milk, olive oil, molasses into a blender and blend until smooth. 

Mix all the dry ingredients in a bowl and then fold in the wet mixture. Pour into the bread pan and bake for about 1 hour. The time it takes to cook will depend on your oven, so test after an hour with a skewer. If, when inserted into the centre, it comes out clean, it’s done. Remove from pan and allow to cool for at leat 30 minutes before cutting into it.

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tips

This freezes pretty well. Just make sure you slice up the bread before freezing. That way you can easily grab a slice and pop it in the toaster when you want a bit of banana bread goodness.