A delicious and easy banana bread recipe. So easy to pull together and best eaten when slightly warm. Ours doesn't last long in our house, we use it for breakfast, packed lunch and after school snacks. Ripe bananas work the best.
190g buckwheat flour
100g sorghum flour
2 tsp baking powder
1 tsp baking soda
1/2 tbsp ground cinnamon
1/4 tsp sea salt
4 ripe bananas (about 400g), mashed, plus
1 ripe banana, sliced (about 90g)
120ml (1/2 cup) water
1 tsp vanilla extract
80g (1/5 cup) raisins
30g (1/4cup) walnuts or pecans
30g sunflower seeds and/or pumpkin seeds
lightly salted butter, honey or sliced fruit to serve
STEP 1 Preheat the oven to 180.C (fan 160.C/gas mark 4). Mix the buckwheat, sorghum flour, baking powder, baking soda, cinnamon and sea salt together in a large bowl.
STEP 2 Mix the mashed bananas, water and vanilla together, then add to the bowl. Mix in the raisins, walnuts, seeds and remaining banana slices.
STEP 3 Transfer the mixture to a 750g (11/2 lb) loaf tin lined with baking parchment.
STEP 4 Bake for 25 minutes, then turn the tin around and bake for another 15 minutes until the bread is firm-ish to the touch. Allow to cool before slicing, then serve with butter, sliced strawberries or honey.
Added by: Nic Kemp
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.