• Petra Fulham

Buckwheat and Hemp Banana Bread

Updated: Oct 23, 2019


My discovery of buckwheat changed my baking adventures for the better. With its crunchy, wholesome texture, impressive nutrient profile and adaptability in baking recipes I rarely use anything else. If I do its usually to add to buckwheat if a lighter note is required, or I’ve ran out! The edible portion of buckwheat is considered a seed that comes from the same family as rhubarb and can be cooked whole to be eaten like you would rice, soaked then blended (hello pancakes) or ground into flour if you have a grinder or “Nutri-bullet”.


Banana bread is a beautifully versatile recipe to suit all taste and dietary needs. Here I’ve added milled hemp seeds for a tasty fibre and protein boost, perfect for a mid-morning snack, nut-free addition to the lunch box or fuelling after exercise. *For a dairy-free loaf use coconut oil instead of butter



Ingredients:


3 bananas mashed

1 large egg

75g butter melted (coconut oil melted for dairy free)

3-4 (about 50g) Tblsp coconut sugar (or muscovado sugar)

150g buckwheat flour (or half buckwheat half spelt)

2 heaped tablespoons milled hemp seeds

1 tsp cinnamon and 1 tsp ground tumeric

1heaped tsp baking powder

¼ tsp bicarb soda


Method:


Mash the bananas with a potato masher. Mix in the beaten egg, melted butter and sugar. In a separate bowl mix the buckwheat flour with the milled hemp seeds, cinnamon, turmeric, baking powder and bicarb. Mix together the wet and dry ingredients and spoon into a loaf-tin. Bake at 180C for 30-40minutes (check after 30 minutes).


Leave to cool on a rack before slicing.

Nice optional to add to the mix is 1tbl spoon of cocao nibs or a handful of chopped walnuts or pecans.