Buckwheat Banana Bread with Maple Cream Icing and Cacao Nibs (Dairy Free)

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A delicious and healthy banana bread; refined sugar free and packed with superfoods cacao, hemp, and buckwheat. This recipe can be easily enjoyed for breakfast or as a snack. Top off the loaf with the dairy-free, maple cream icing and extra cacao nibs, and you have yourself an amazing dessert.

Servings: 7 mini loaves

Bake Time: 30 minutes

Buckwheat Banana Bread

Ingredients

1/2 c buckwheat flour

1/2 c whole wheat flour

1/2 c white flour

1/2 c cacao nibs

1 tbsp hemp seeds

1 tsp cinnamon

1/2 c margarine or butter (room temperature)

1 c coconut palm sugar

2 eggs

1 tsp baking soda

1 tsp salt

1 c mashed ripe bananas (approximately 3 medium)

1/2 c unsweetened apple sauce or yogourt

1 tsp vanilla extract

Instructions

1: Preheat oven to 350 F

2: Grease and flour mini loaf pan

3: Cream margarine, eggs, and sugar

4: Whisk flours, soda, and salt

5: Add to margarine mixture

6: Add mashed bananas, apple sauce, vanilla

7: Stir in hemp seeds and cacao nibs

8: Bake for 30 minutes

9: Remove from oven and cool before adding maple topping

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Maple Cream Icing

Ingredients

3/4 c cashews, soaked and drained

1/4 tsp salt

3 tbsp of pure maple syrup

1 tbsp coconut oil

1/4 c almond milk

1 tsp vanilla extract

Instructions

1: Combine all ingredients in a powerful blender or bullet

2: Place into the freezer for approximately 15 minutes

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Featured in the National Post

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2 thoughts on “Buckwheat Banana Bread with Maple Cream Icing and Cacao Nibs (Dairy Free)

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