Banana and Buckwheat Breakfast Loaf

After running the Bath half marathon on Sunday, I wanted a monday morning breakfast that was going to continue aiding me on my way to recovery, AKA, FULL OF CARBS!!

So, I came home and raided the cupboards and this delicious Banana bread was born. The crunch from the buckwheat groats mixed in the mixture is lovely and a great surprise!

Recipe:

- 180g of mashed banana (This was two),

- 50g of dates (chopped into little pieces),

- 1 egg,

- 200g of Buckwheat flour,

- 20g of Buckwheat groats,

- 20g of Xylitol (a lower calorie sugar alternative; you could use maple syrup or agave syrup instead),

- 20g of pea protein (I used Pulsin)

- Around 200ml of water,

- 1 tsp of baking powder.

- Honey to spread on top when baked.

Simply pre-heat the oven to 180C and line a loaf tin with greaseprrof paper.

Mix all of dry ingredients together and add in the the mashed banana, egg and enough water to make a thick batter.

Pour the mixture in to the baking tin and then top with sliced banana and a sprinkle of buckwheat groats.

Pop the cake in to the oven for around 40minutes or until it is browned on top.

Once cooked, spread a layer of honey over the top of the bread and then leave the bread in the tin to cool.

Once cooled, slice the bread and enjoy!

Topped with almond butter is super tasty!

Enjoy x