Buckwheat flour gives to this banana bread such a country-like texture. It’s moist and fragrant, naturally gluten-free, moreover butter has been replaced by sunflower oil.
A rectangular plumcake mould 30-31 cm, Preparation 10 mins, Cooking approx. 50 mins
- 4 ripe bananas
- 150 g buckwheat flour
- 1 egg at room temperature
- 150 g Muscovado sugar or brown sugar
- 60 ml sunflower oil
- 2 teaspoons of baking powder
- 1 teaspoon cinnamon powder
Preheat the oven to 180 C / 350 F / Gas 4.
Mash three bananas until pureed. Add the egg, sugar and cinnamon and mix. Now add the sunflower oil a little at a time and mix again.
Slowly add the buckwheat flour together with the baking powder and mix evenly.
Pour the mixture into a plumcake mould lined with wet and squeezed baking paper and pour in the mixture. Add the remaining banana cut in two lengthwise.
Place in a preheated static oven for about 50 minutes.
Allow to cool before cutting and serving.