80gcane sugar or coconut blossom sugar, as desired
150gground almonds
100gbuckwheat flour
50gfood starch (potato or tapioca)glutenfree
2tsptartar baking powder
1/2tspground cinnamon
1/2tspbaking soda
1pinch of salt
4ripe bananas (net 400 g )
150mlplant milk -glutenfreealternatively water
75golive oil extra vergine
Instructions
Preheat the oven to 180°C top/bottom heat. Chop the chocolate and almonds. It can be chopped medium fine, or coarse if you like. Mix both with sugar, buckwheat flour, starch, baking powder, cinnamon, baking soda and salt.
Peel the bananas and mash them finely in a bowl with a fork. Mix briefly together with vegetable milk and olive oil. Stir only briefly so that the dough is not tough later. Line a loaf tin with baking paper. Pour in the dough and smooth it out.
Bake on the 2nd rack from the bottom for approx. 1 hour. If the surface becomes too dark, cover with baking paper. Remove the tin from the oven and leave the bread to cool for about 15 minutes. Turn out and leave to cool on a cooling rack.