Slice and share
* Available at Holland & Barrett
Preheat the oven at 180 Degrees, and grease the bread tin with coconut oil.
Combine the buckwheat flour, ground almonds, desiccated coconut, baking powder, ground cinnamon, ground ginger, in a bowl and stir well.
In a separate bowl mash the bananas and add the melted coconut oil, almond milk, and maple syrup. Add in the dry mixture to the banana mixture and mix until well combined.
Finally chop the vegan chocolate and stir through the mixture along with the peanut butter. Pour mixture into the bread tin.
Bake for 35 minutes or until a cocktail stick inserted into the centre of the bread comes out clean.
Decorate with melted chocolate and chopped nuts and enjoy!
Recipe created by Brittany Woodruff aka the fabulous @naturally.b on Instagram
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