Happy Friday! If you need a little weekend baking inspiration this is the post for you. Baking is what kept me sane during high school and college, and it still does today. It is so relaxing, it makes the house smell delicious, and it makes on happy husband. Since I stopped eating dairy, gluten and sugar, it has been quite an adventure trying to come up with recipes using alternative, more healthy ingredients. Sometimes it works, sometimes it really doesn't. One piece of advice I have for baking gluten free is mixing flours. Wheat flour and nut flour are really not the same, and if you don't want to start using all of these additives to make the batter stick and rise, mix flours!
I had a ton of ripe bananas (this tends to happen on Fridays), which either go chopped up in the freezer, in a smoothie, or in a bread. I decided to go for the latter. Luckily this recipe is very simple and it's vegan! I still use eggs when I bake, but this time I opted not to, and chia eggs really do the job well. I find ripe bananas to be disgustingly sweet, so I never add any time of sweetener when I bake banana bread, but if you'd like to, try date syrup or coconut sugar!
4 ripe bananas
1 cup almond flour
1 cup buckwheat flour
3 chia eggs (1 tbsp chia seeds + 3 tbsp water, let sit for 5 minutes)
1 tsp cinnamon
2 tbsp almond milk
1 tsp raw cacao
2 tbsp almond butter
1/4 cup raw cacao nibs
Preheat the oven to 350F. Mash the bananas well. Mix bananas, almond butter chia eggs and almond milk in a bowl. In a separate bowl, mix the flours, cinnamon and cacao. Mix the wet and dry mixtures together well. Top banana bread with cacao nibs. Grease a loaf pan, pour in the batter and bake for 50-60 minutes.