Use up overripe bananas with this divinely decadent banana loaf recipe, with none of the naughtiness. Add some sticky toffee sauce for more wow factor!
Refined sugar free, GF, DF, nut free, and vegan
1 pouch Maca Cinnamon donut mix
1/4 cup buckwheat flour
2/3 cup cold water
1/4 cup coconut oil
2 ripe bananas, mashed
1 chia egg (1 Tablespoon chia seeds, 3 Tablespoons hot water)
50g chopped dates (optional)
50g pecans, walnuts, or seeds (optional)
1/4 cup coconut sugar
1 teaspoon water
1/4 cup coconut milk
1/2 - 1 teaspoon vanilla essence
Preheat your oven to 180 degrees Celsius. Grease and line a loaf tin with greaseproof paper. Prepare your chia egg by putting the chia seeds and hot water into a cup or small bowl. Leave to 'set' for around 3 minutes. Meanwhile, make your sticky toffee sauce if you are going to use it (double the sauce recipe if you like lots of toffee sauce). Put the coconut sugar and water in a saucepan, turn heat to medium-high. Sugar will melt and start 'boiling'. Use a spatula and stir the sugar while 'boiling' until it has dissolved. At this stage add the coconut milk, salt, and vanilla essence. 'Boil' for around 5 minutes until dark and slightly sticky. Remove from heat and pop in a bowl in the fridge to cool down.
Next make the loaf. Add the baking mix to a bowl, and then add the buckwheat flour, water, coconut oil, mashed banana, dates and nuts (if you're using them). Add in your chia egg. Mix until combined. Pour into your prepared cake tin, and bake for 50-55 minutes until baked through (insert a knife into the loaf, if it comes out clean it's done). Leave to cool for ten minutes before removing from the loaf tin.
Drizzle with the toffee sauce, and then try not to eat it all at once! Enjoy!