This utterly delicious and moorish banana bread is made with buckwheat – a fibre packed, blood sugar friendly alternative to traditional flour.

I’ve also added collagen to this bread, giving you between 3-5g collagen PER serving! (if you’re using the Bare Biology brand).

Ingredients (8-10 servings):

• 175g buckwheat flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 eggs 
• 1/3 cup coconut oil, melted
• 3 ripe bananas
• 100g almond milk
• 30g maple syrup
• 2 tsp vanilla extract
• 6 tbsp collagen (I use @barebiology)

Method:

Firstly, mix your dry and wet ingredients in separate bowls. Simply then add your dry mixture to your wet mixture and combine. 

Pour the mixture into a lined and greased bread tin. Pop in the oven for 50 minutes at 170c. 

Allow to cool completely before removing from the tin and cutting into delectable slices!