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Nut and Seed Buckwheat Banana Bread

banana loaf, baking, recipe, retreat kitchen, retreats in rural france, de tout coeur limousin, no added sugar, gluten free, banana bread, cake, best banana cake, vegetarian, protein, nuts, seeds, sugar free,
Nut and Seed Buckwheat Banana Bread in the retreat kitchen at De Tout Coeur Limousin
banana loaf, baking, recipe, retreat kitchen, retreats in rural france, de tout coeur limousin, no added sugar, gluten free, banana bread, cake, best banana cake, vegetarian, protein, nuts, seeds, sugar free,
Nut and Seed Buckwheat Banana Bread in the retreat kitchen at De Tout Coeur Limousin
This nut and seed buckwheat banana bread is my new favourite 'go to' banana bread recipe here in the De Tout Coeur Limousin retreat kitchen. There is no added refined sugar, and it's gluten free and vegetarian too. The natural sweetness comes from the ripe bananas and dates, and a hint of ground cinnamon. This banana bread is packed with protein too, both from the buckwheat flour and addition of nuts and seeds. Food to make you feel good. Happy baking and bon appetit! 

Nut and Seed Buckwheat Banana Bread 


 ingredients

 80 ml olive oil
80 ml kefir/plain yogurt/milk
100g chopped, pitted dates
2 ripe bananas
2 eggs
70g ground mixed nuts (I used a mix of almond,walnut, hazelnut and cashew)
50g raisins/sultanas
1/2 tsp cinnamon powder
100g gluten free buckwheat flour
1 tsp bicarbonate of soda
20g sesame seeds
20g sunflower seeds
pinch of salt
preheat the oven to 180C/gas 4 and grease/line a loaf tin (the one I used was 30cm x 11cm)

 blend together the olive oil, banana, yogurt/kefir/milk, chopped dates and eggs to a smooth paste. You can use a blender jug or stick blender.

 add the remaining ingredients (except 10g each of the sesame and sunflower seeds) to the blended mixture and stir until it just comes together. Don't over mix. 

 pour the banana cake mixture into your prepared baking tin. Sprinkle on the remaining sesame and sunflower seeds and bake for 30-40 minutes or until golden, risen and an inserted skewer comes out clean.

 leave to cool for 15 minutes before carefully removing from the tin and cooling on a wire rack  
Recipe Hints and Tips
  • Check all your ingredient labels to ensure they are certified gluten free if necessary. Buckwheat is naturally gluten free, but do check your packaging to ensure your flour is labelled/certified gluten free. 
  • You can use your choice of nuts and seeds in this recipe, just try and keep to similar proportions otherwise the end result may be different.

 recipe inspired and adapted from Annie Bell's Nutty Banana Loaf





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