low gluten banana bread
The Low-Gluten Cocoa-Banana Bread, topped with some natural yoghurt makes a great way to start your day!


(makes 1 loaf)
2 cups spelt/buckwheat flour
¼ cup cocoa powder
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
1 large egg
½ cup real maple syrup
½ cup milk of your choice
2 large bananas, mashed well
⅓ cup chopped pecans or walnuts, roughly chopped
⅓ cup water


Preheat the oven to 180˚C. Lightly oil or line a 22 x 12cm loaf pan with baking paper.

In a large mixing bowl, combine the flours, cocoa powder, baking powder, cinnamon and salt.

In another large mixing bowl, using a hand whisk beat the egg with the maple syrup until well mixed, about 1-2 minutes. Add in the milk, mashed bananas, nuts and water, beating until well combined.

Add the dry ingredients to the wet, mixing until just combined. Pour the batter into the prepared pan. Bake for 30-40 minutes, or until a knife inserted into the centre of the loaf comes out clean. Serve warm or at room temperature.