Banana bread is so delicious, easy to make and healthy! I love making a batch so that I have something yummy ready for breakfast in the morning, or as a snack before going climbing. 

I usually make it with spelt flour, but a student asked me if I have a gluten free version, and the answer is yes! 

This one uses rice and buckwheat flour. 


Happy baking and don’t forget to tag me with your result on Instagram! 


1/4C mylk
6tbsp melted coconut oil
4tbsp coconut sugar (optional)
5 very ripe bananas

1C buckwheat flour
1C rice flour
1t baking powder
1t baking soda
1t cinnamon
1/2 t ginger
pinch of salt

hand full of dates
hand full of cacao nibs

autum meals soup


  • Pre-heat oven on 180 degrees celcius
  • Prepare your mold by spreading some coconut oil to prevent sticking. 
  • Blend together: banana, coconut oil, coconut sugar, mylk
  • Put all the dry ingredients in a bowl (buckwheat flour, rice flour, baking powder, baking soda, spices)
  • Pour the banana smootie into the dry ingredients and mix well. 
  • Add pieces of date and cacao nibs. (Be creative here and add any nuts or dried fruits you like!) 
  • Scoop portions of the batter into your (muffin) mold. 
  • Sprinkle some cacao nibs on top of the portions. 
  • Bake for 30-35 minutes. 


They are delicious just out of the oven!

For the next day, keep them in an airtight container. They will last a few days, but trust me, you would have already finished them by then!

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