Vegan Banana Bread

100% buckwheat banana bread that is spiced with nutmeg and cardamom and cocao nibs for extra crunch. Buckwheat is traditionally used as a cover-crop and although not related to wheat, it does have the characteristics of a cereal grain.

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Ingredients

• 2.7 k VERY RIPE BANANAS                                  

• 528gm COCONUT OIL, MELTED      

• 74gm GROUND CHIA                           

• 333gm WATER

• 2 t CIDER  VINEGAR

Dry

• 1.2 k CANE SUGAR

• 1.5 k BUCKWHEAT          

• 2 t FRESH SCRAPED NUTMEG

• 1 t CARDAMOM                          

• 2 t BAKING POWDER                                     

• 2 t BAKING SODA                                       

• 200gm COCAO NIBS        

• 300 gm DRIED LARGE FLAKE COCONUT          

Yield

18 small loaves

( 3x5 inches)

Instructions

• Preheat convection oven to 325F.

• In a 20qt. mixer on Speed 1:

• Break up bananas and coconut oil. Add vinegar, then chia and water. Mix well.

• Add sugar and mix to combine. add remaining ingredients and mix well. Stop and change to Speed 3 for 30 seconds. 

• Refrigerate batter overnight or chill for 2-3 hours.

• Oil small cake pans with coconut oil. Line with a strip of parchment on the bottom. Scoop 2 100ml scoops per pan. Flatten out with lightly wet fingers, to prevent batter from sticking.

• Sprinkle with sugar and bake approximately 25-30 minutes. A knife should come out clean and bread should feel firm to the touch. cool for 5 minutes and un-mold. Let cool completely before eating.

• Cakes can be frozen, well wrapped in beeswax cloth and then a plastic bag. Good for 5-6 days at room temperature in closed container.