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Gluten free and vegan Buckwheat Banana Bread


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.