Breakfast Cake

No sugar, no butter, no gluten - but very delicious. This is based on the good old banana bread recipe, but I’ve tweaked it so that it wont give you a sugar rush (and crash). Pump up the nutrient value (and deliciousness) and serve with berries and yogurt.

• 115ml Extra Virgin Olive Oil

• 3 eggs

• 345g mashed banana (about 4 ripe, without skin)

• 240g buckwheat flour  

• 2 tsps Vanilla Extract

• 2 tsps of cinnamon

• 1 tsp Baking Powder

• 1/2 tsp Salt

• Optional – Add a handful of chopped 70% dark chocolate; or 115g chopped walnuts or hazelnuts etc

1. Pre-heat the oven to 180oC

2. Line a loaf tin with baking parchment

3. Mash the bananas in a big bowl

4. Whisk the eggs with a fork and add to the bananas

5. Add all other ingredients. Give it a good stir

6. Pour in to the loaf tin

7. Bake in a pre-heated oven for 60minutes. Check that a cake tester comes out clean

8. Allow to cool before turning out onto a wire rack