This banana bread recipe only contains the essentials to create a tasteful, smooth banana bread. No need for any extra sweeteners, since the overripe banana tastes pretty sweet itself. The cacao nibs are optional, but I like to add them for a little bit of cacao taste and the small, brown dots look nice in the banana bread!
For one bread
- 250 gr buckwheat flour (or any other type of flour)
- 2 ts baking powder
- 3 overripe bananas
- 1 ts cinnamon
- 3 large eggs
- 150 ml low fat yoghurt
- 2 tbs cacao nibs
Preheat the oven to 180 degrees. Grease a baking tin, with coconut oil for example.
Mix the bananas, eggs and yoghurt. I do it in a blender, since it’s the easiest way. Then stir the banana mix into the dry ingredients and whisk until you have a mixture. Pour this into the tin.
Bake for approximately 45 minutes, until lovely golden brown and a skewer comes out clean.