1 1/4 cup buckwheat flour (sub with gluten-free oat flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
chopped hazelnuts to top
Preheat the oven to 180 degrees Celsius.
Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit.
Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt.
Pour the wet into the dry and mix well until it’s well combined.
Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through.
Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days.
Hope you love this deliciously fluffy gluten-free loaf!