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Chocolate-cardamom Buckwheat Banana Bread

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I am the newest fan of buckwheat. Ever since I got a bag to try out from Organic Himalaya, I have been using it to make pancakes, brownies and now, banana bread. I love baking with it as it’s gluten-free and essentially a superfood – buckwheat has a low GI, high in protein and dietary fibre. It also has a slightly nutty taste which I think works really well in cakes! I wanted a richer version of my traditional banana bread so I decided to jazz up the recipe with cardamom and raw cacao. I usually use cinnamon in my banana bread but I think cardamom and chocolate goes really well together so why not? Leave it out if you are not a big fan of this spice as it does have a strong flavour but I think it gives a nice earthy layer to the banana bread! This version is also vegan and since it’s not very sweet, I had to have it with a drizzle of maple syrup and a dollop of Greek yoghurt on the side. Enjoy!
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Chocolate-cardamom Buckwheat Banana Bread
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Pure decadent chocolate buckwheat banana bread that is gluten-free, vegan, high in protein, fibre and minerals. So you can have your cake and eat it too!
Author: Shalu
Recipe type: Dessert
Serves: 8 slices
Ingredients
  • 1 cup buckwheat flour
  • 2 Tbsp raw cacao
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground cardamom
  • 2 Tbsp coconut palm sugar
  • 3 bananas, pureed
  • ½ tsp vanilla extract
  • 3 Tbsp water
  • 2 Tbsp coconut oil
  • 3 tsp egg replacer powder mixed with 4 Tbsp water until foamy (you can replace this with a flax egg)
  • 3 Tbsp mini chocolate chips
Instructions
  1. Preheat oven to 175°C.
  2. Sift together flour, cacao, baking soda, baking powder, salt and cardamom in a large mixing bowl.
  3. Add coconut palm sugar to the bowl.
  4. Puree bananas together with vanilla extract, water and coconut oil.
  5. Fold this into the dry mix and be careful not to over-whisk.
  6. Add egg replacer powder mixed with water and fold it in.
  7. Stir in the chocolate chips.
  8. Transfer to a parchment lined 8" by 4" loaf tin and bake for 20-25 minutes until a toothpick inserted comes out clean.
  9. Wait till it's cooled before slicing.
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Comments

  1. Shirani says

    18th April 2015 at 7:09 am

    Sounds super yum & dense! I make chocolate banana cupcakes/bread regularly but this is healthier. Do you think the cardamom taste will put kids off? Or it is very little? Also, where can I easily get coconut palm sugar? Sounds amazing 🙂

    Reply
    • Shalu says

      19th April 2015 at 11:44 pm

      You can add a tiny amount of cardamom or substitute with cinnamon to make it more kid-friendly 🙂 Coconut palm sugar is available at most organic grocery stores or buy at iherb.com!

      Reply

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The issue is not about being or becoming vegetarian. It’s about opening your mind to new ways of eating that could lead to a healthier, cheaper and more environmental way of living.
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Welcome to Little Green Kitchen

Little Green Kitchen (LGK) is a cooking studio and food consultancy - the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers creative cooking classes and tantalizing menus through their food consulting, private chef and catering services.

The self-confessed foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.

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Little Green Kitchen

Little Green Kitchen is a cooking studio and food consultancy helmed by Chef Shalu Asnani, former lawyer, now passionate foodie and healthnut with an obsession for luscious vegetarian cuisine. We offer cooking classes, private dining, meal planning and menu consulting services.

Recent Recipes

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