Banana bread 



Time to prepare and cook approx. 60 minutes


  • 1/2 cup Chia seeds gel (1 tbsp. Chia seeds mixed with 10 tbsp. water)
  • 1/2 cup Agave sirup (or Maple sirup)
  • 1 tsp. coconut oil (not on the picture)
  • 2 eggs
  • 3 bananas (sliced) save some for the topping
  • 1 1/2 cups buckwheat flour (or wholemeal oat flour, almond flour)
  • 1/2 cup linseeds
  • 1 tsp. baking soda (or baking powder)
  • 3/4 cup  walnuts (chopped) save some for the topping



  1. Preheat oven to 190° C degrees.
  2. Blend the Chia gel, Agave sirup and coconut oil until fluffy (for approx. 5 minutes).
  3. Add the eggs and bananas and blend again.
  4. Mix the flour, linseeds, baking soda and walnuts together in a separate bowl.
  5. Bring the wet and dry ingredients together and mix well.
  6. Pour the mixture into a loaf pan and top with the bananas and walnuts.
  7. Place into the oven and bake for 40 minutes.
  8. Serve with a drizzle of honey and enjoy!



If you keep the banana bread tightly wrapped in a cold place, it will last for about 4 days. I also like to toast the bread and drizzle a little coconut oil on top.

Good to know

Buckwheat flour is rich in fiber, protein, magnesium, iron and supplies important minerals and vitamins. It also contains a lot of antioxidants and is gluten free. Buckwheat flour is also known to improve digestion and help to prevent diabetes.

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