Makes 10 servings


  • 2 large ripe bananas
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 large eggs
  • 2 tbsp honey
  • 2 tbsp rapeseed/ 27g coconut oil
  • 200ml coconut milk
  • 200g buckwheat flour
  • 1 1/2 tsp baking powder
  • 1 tbsp mixed seeds
  • Preheat the oven to 160C/Gas 4.


In a large bowl, mash the bananas along with the cinnamon and nutmeg.  Separate the eggs, adding the yolks to the bowl and reserving the whites for later.

Add the honey, oil, and milk to the bowl and combine well with the other ingredients before sieving in the flour and baking powder, and mixing to form a thick batter.

Whisk the reserved egg whites with a fork until light and fluffy.  Fold into the batter mixing just until it has combined with the other ingredient.  Spoon into a greased and lined loaf tin, sprinkle with seeds and bake in the oven for 45 – 50 minutes.

Remove from oven, allow to cool in the tin for 10 minutes before turning out onto a wire rack to fully cool.

Enjoy simply on its own or top with nut butter, sliced banana and honey.

Nutritional Information:

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Posted by Sarah@Kaido

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