A mildly sweet fruit loaf that is high in protein.
Please note that this recipe works best with coarsely-ground flours. I use Bobs Red Mill flours where I can.
Preparation: 20 min | Cooking: 50 min | Makes: 12 slices
- 4 Ripe bananas
- ¾ Cup Raw sugar
- 75g Salted butter
- 1 tbsp Apple sauce
- 2 Large eggs
- 2 tbsp Buttermilk (+ see tips)
- ½ Cup Buckwheat flour (+ see tips)
- ½ Cup Cornflour
- ½ Cup Self raising all-purpose flour
- 1 tsp Sodium bicarbonate
- 1 tbsp (Optional) Unflavoured rice protein powder
- Pre-heat the oven to 180C (fan forced)
- Line a small loaf tin with baking paper (greaseproof paper)
- Peel and break up the bananas in a bowl. Mash lightly with a fork or potato masher. Set aside.
- In a separate container, melt the butter and mix well with the sugar.
- Place the sugary mix, the eggs, buttermilk and apple sauce into the bowl with the bananas. Blend well, then set aside.
- In a dry bowl put the buckwheat, cornflour, all-purpose flour, protein powder, and the sodium bicarbonate. Gently mix together with a handheld whisk until evenly blended.
- Without delay, add the dry and wet mixes together and blend until smooth.
- Pour the batter into the loaf tin and bake for 50 minutes*.
- Allow to cool for 20 minutes. Afterwards, keep refrigerated.
*Ovens vary and this affects the cooking time. Push a skewer into the middle of the loaf to test if it’s cooked. If it comes out clean it’s ready.
+ Buckwheat can be difficult to digest. If you have stomach trouble, put the buckwheat flour and the buttermilk together in a bowl and whisk until it’s no longer clumpy. Let it soak for an hour, then build the rest of the recipe, treating the mixture as flour.