Ingredients

2 flax eggs (2 tbsp flax meal and 6 tbsp filtered water)
2 bananas
¾ cup almond milk
½ cup Mayver’s Smooth Dark Roasted Peanut Butter
¼ cup maple syrup
1 tsp vanilla extract or paste
¼ cup melted coconut oil
2 tsp baking powder
¼ tsp salt
1 cup buckwheat flour
1/2 cup brown or white rice flour
½ tsp cinnamon
⅓ cup dark chocolate chips

Method

1. Prepare your flax eggs by mixing the flax meal with water in a bowl, then let it sit for 10-15 minutes until the mixture becomes viscous and forms an egg-like consistency.
2. Preheat the oven to 180 degrees Celsius, and line a loaf tin with baking paper. Set aside.
3. In a medium bowl, mash the bananas with a fork, then mix in the flax eggs, almond milk, peanut butter, maple syrup, vanilla, and melted coconut oil and stir well to break up any lumps.
4. Slowly add in the rest of the dry ingredients: baking powder, salt, cinnamon, rice flour, and buckwheat flour. DO NOT over stir as the buckwheat will make the batter very dense and it won’t rise in the oven.
5. Pour the mixture into the loaf pan lined with baking paper and sprinkle the chocolate chips on top (if you prefer, you can gently fold them in the batter).
6. Bake at 180 degrees Celsius for 50-60 minutes or until a skewer inserted to the middle comes out clean. Remove the banana bread from the oven and let it completely cool down before serving.

Amazing recipe by @thrivebay.