Ingredients

• 1 cup (150g) brown rice flour
• 1 cup (150g) buckwheat flour
• 1 tbsp flaxseed meal
• 1 tsp bicarb soda
• 2 tsp baking soda
• 1 tbsp cinnamon
• 2 heaped tbsp (40g) Mayver’s Almond Spread
• 2 ripe bananas (200g peeled), plus extra to top
• 2/3 cup (100g) pitted dates
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/2 medium zucchini, coarsely grated

Method

1. Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper. Soak dates in warm water for 10 minutes to soften, then drain
2. In a bowl, combine flours, bicarb soda, baking powder, flaxmeal and cinnamon
3. Add the banana, Mayver’s Almond Spread, almond milk, vanilla and dates into a blender and blend until smooth
4. Combine the wet and dry ingredients, then gently fold in the grated zucchini. Be careful not to over mix!
5. Pour the mixture into your prepared loaf tin, then top with the extra slices of banana
6. Bake in the oven for 50-60 minutes, until golden and a skewer inserted comes out clean 
7. Allow to cool for 15 minutes before removing from tin and placing on a wire rack to cool completely before slicing
8. Enjoy topped with more Mayver’s Almond Spread, banana slices and cinnamon!

1. Some extra tips!

Thanks to @naturally_nina_ for this great recipe!

• Store in an airtight container in the fridge for up to 7-10 days
• This banana bread also tastes great toasted!
• The flour can be substituted for oat, spelt or wholemeal flour

Thanks to @naturally_nina_ for this great recipe!