Slice and share Suitable for Vegans/Vegetarians/Gluten-free Difficulty rating Easy Makes/Serves 10 Prep time 20 Minutes Cook time 35-40 Minutes

Ingredients

• 200g buckwheat flour *
• 100g ground almonds *
• 70g desiccated coconut *
• 1 tsp baking powder
• 1 tsp ground cinnamon *
• 1 tsp ground ginger
• 3 ripe bananas
• 150ml of melted coconut oil *
• 200ml almond milk *
• 100ml maple syrup *
• 3 tbsp peanut butter *
• 80g vegan dark chocolate *
• Handful of chopped nuts of you choice to decorate

* Available at Holland & Barrett

Method

Step 1 Preheat the oven at 180 Degrees, and grease the bread tin with coconut oil. Step 2 Combine the buckwheat flour, ground almonds, desiccated coconut, baking powder, ground cinnamon, ground ginger, in a bowl and stir well. Step 3 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. Step 4 Finally chop the vegan chocolate and stir through the mixture along with the peanut butter. Pour mixture into the bread tin. Step 5 Bake for 35 minutes or until a cocktail stick inserted into the centre of the bread comes out clean. Step 6 Decorate with melted chocolate and chopped nuts and enjoy! Recipe created by Brittany Woodruff aka the fabulous @naturally.b on Instagram Liked this? You'll LOVE this Vegan Peanut Butter & Banana Oat Muffins recipe Shop Food & Drink