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Buckwheat Banana Bread

Preheat the oven to 350°F. To make the flax "eggs", mix the ground flax and water in a small bowl. Set aside. In the meantime, combine the dry ingredients into a large bowl. Melt the coconut oil in a saucepan and pour into a medium size bowl. Add the mashed banana, flax egg and remaining wet ingredients, leaving some chunks of banana in the mixture. Pour the wet ingredients into the large bowl. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 00:40

Main Ingredients

3/4 cup gluten-free oat flour

3/4 cup buckwheat flour

1/4 cup coconut palm sugar

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

1/3 cup dark chocolate chips

sprinkle of himalayan salt

1/4 cup maple syrup

2 - 3 1 heaping cup mashed ripe bananas ( bananas)

1/3 cup coconut oil

6 tbsp

Preparation

1Preheat the oven to 350°F.

2To make the flax "eggs", mix the ground flax and water in a small bowl. Set aside.

3In the meantime, combine the dry ingredients into a large bowl.

4Melt the coconut oil in a saucepan and pour into a medium size bowl. Add the mashed banana, flax egg and remaining wet ingredients, leaving some chunks of banana in the mixture.

5Pour the wet ingredients into the large bowl containing the dry ingredients and combine.

6Line a 4.5' x 8' pan with parchment paper or grease the pan with a little extra coconut oil.

7Pour the mixture into the pan and bake for 40 minutes or until a skewer inserted into the middle comes out clean.

8Let cool for 15 minutes before placing on a rack to cool completely.

Additional Notes

This banana bread is even more moist and delicious on day two. Try making it at night and resist having a slice until breakfast!

Reviews: 0

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