Basic Banana Loaf – AMAZING!

Easily the most excellent banana loaf I’ve ever had.  From …. magazine.

1.5 cups buckwheat flour (I usually use a combo of <50% rye, wholewheat, etc.)

0.5 cup (110 g) rapadura or coconut sugar (original recipe calls for 1 cup (220g) which is insanely sweet)

1 teaspoon baking powder

0.5 teaspoon bicarbonate of soda (baking)

2 teaspoons ground cinnamon

1 cup mashed ripe bananas (about 3)

1 egg

0.5 cups (140g) plain natural yoghurt

0.25 cups (60 ml) grapeseed oil

0.5 (80 ml) maple syrup, & more for brushing

2 teaspoons vanilla bean paste (or essence, in a pinch)

Preheat oven to 160ºC (325ºF).  Place flour, sugar, baking powder, bicarb & cinnamon in a large bowl and combine.  Add banana, yoghurt, oil, maple syrup and vanilla and mix.

Pour into a lightly greased 21cm x 10; 1.75 L capacity) load tin lined if necessary.

Bake for 1 hour or more.  Test with skewer.  Brush with maple syrup.  Cool.  Tastes even better the next day!

Carrot and Cranberry Loaf

Replace the banana with 2 cups grated carrot (approx. 3 carrots) and 0/5 cups (65 g) dried cranberries

Zucchini and Date Loaf

Replace the banana with 2 cups coarsely grated zucchini and add 0.5 cups (75 g) chopped fresh dates

Banana, Chia and Blueberry Loaf

Add 0.25 cup (45 g) chia seeds and add 1 cup (150 g) blueberries