banana, chia and blueberry loaf

  • 1½ cups (225g) buckwheat flour
  • 1 cup (220g) rapadura or coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of (baking) soda
  • 2 teaspoons ground cinnamon
  • 1 cup mashed ripe bananas (approximately 3 bananas)
  • 1 egg
  • ½ cup (140g) plain (natural) yoghurt
  • ¼ cup (60ml) grapeseed oil
  • ⅓ cup (80ml) maple syrup, plus extra for brushing
  • 2 teaspoons vanilla bean paste
  • ¼ cup (45g) chia seeds
  • 1 cup (150g) blueberries
  1. Preheat oven to 160°C (325°F). Place the flour, sugar, baking powder, bicarbonate of soda, chia seeds and cinnamon in a large bowl and mix to combine. 
  2. Add the banana, egg, yoghurt, blueberries, oil, maple syrup and vanilla and mix to combine. Pour into a lightly greased 21cm x 10m x 7cm (1.75-litre-capacity) loaf  tin lined with non-stick baking paper. 
  3. Bake for 1 hour–1 hour 10 minutes or until cooked when tested with a skewer. Brush with extra maple syrup to serve. Serves 6–8.
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