Author Notes
Made with spelt and buckwheat flour and no processed sugar. Great fresh or toasted. And you can freeze it for later as well. —VeryBreakfast
Ingredients
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4
ripe bananas
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3
eggs
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3 tablespoons
olive oil
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3 tablespoons
natural yogurt
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2 teaspoons
vanilla extract
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1 teaspoon
cinnamon
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2 teaspoons
baking powder
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1 cup
buckwheat flour
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1 cup
spelt flour
Directions
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Preheat oven to 180 Celsius / 356 Fahrenheit.
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Peel and add bananas to a bowl. Mash with a fork or potato masher.
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Add eggs, olive oil, yogurt, vanilla extract, cinnamon and baking powder. Whisk until smooth and frothy.
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Fold in buckwheat and spelt flour.
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Pour the batter into a loaf tin lined with baking paper.
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Bake for 50-60 minutes until dry toothpick.
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