4 Overripe medium bananas

145G Buckwheat flour (or wholewheat flour)

50G Ground hazelnuts (or ground almonds)

60G Cocoa powder

1 TSP Bicarbonate of soda

1 TSP Baking powder

1 TSP Cinnamon

Pinch sea salt

2 Flax eggs (2 tbsp ground flax + 4 tbsp water)

60ML Melted coconut oil

2 TSP cider vinegar

65G Agave or maple syrup

Tahini and banana chips to serve


  1. First preheat the oven to 180C
  2. Make the flax eggs in a small bowl.
  3. Mash the bananas in a medium bowl until fairly smooth, then whisk in the flax eggs with the oil, agave syrup and vinegar.
  4. In a large bowl, combine the flour, ground nuts, bicarb, baking powder, cocoa, cinnamon, and salt together and then mix in the banana mixture until well combined.
  5. Scoop into a lined loaf tin and bake for 35-45 minutes until a knife comes out almost clean.
  6. Top drizzled with tahini and banana chips or fresh fruit.
  7. Enjoy!

Serves 8-10