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This buckwheat bread recipe is bananas: B-A-N-A-N-A-S


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Photo: The Beauty Chef
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Banana bread always sounds like a brilliant idea—until you plan to make a loaf, that is. With the best of intentions, you buy a bunch of bananas, tell yourself you’ll wait forever for them to get overripe…but who has the willpower to slowly watch the delicious and versatile fruit reach that prime hue of brown? (Probably no one who’s aware of the impending bananapocolypse.)

The gluten-free, prebiotic-packed loaf not only helps maintain good gut bacteria and improve your skin,

Well, there’s a solid new reason to practice ripening patience: The Beauty Chef, AKA the multitasking supplement brand that saves you from next-day breakouts, recently released an eponymous cookbook featuring a recipe for founder Carla Oates’ banana buckwheat loaf.

The gluten-free, prebiotic-packed loaf not only helps maintain good gut bacteria but it also helps improve your skin, according to Oates. The potassium in the bananas will help keep blood vessels healthy by protecting them against oxidative damage,” she said.

So consider swapping your morning potassium boost for avocado toast (the cult-fave fruit is now cheaper at Whole Foods!) to allow time for ripening; this is banana bread worth the wait.

Want that inside-out glow? Check out Oates’ banana bread recipe below.

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Banana Buckwheat Loaf

Yields 8 servings

Ingredients
1/2 cup coconut milk
1 tsp unpasteurized apple cider vinegar
4 overripe medium bananas
2 large eggs, lightly beaten
1/3 cup macadamia oil, plus extra for greasing
2 Tbsp maple syrup, plus extra for glazing
1 tsp vanilla bean powder
3/4 cup buckwheat flour
3/4 cup almond meal
2 tsp chia seeds
1 1/2 tsp gluten-free baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
pinch of Himalayan salt

1. Preheat the oven to 350°F. Lightly grease and line a 8×4″ loaf pan with parchment paper.

2. Combine the coconut milk and apple cider vinegar in a small bowl and set aside.

3. Mash three of the bananas in a medium bowl, making a thick puree. Add in the eggs, macadamia oil, maple syrup, and vanilla bean powder.

4. In a separate medium bowl, combine the buckwheat flour, almond meal, chia seeds, baking powder, cinnamon, nutmeg, baking soda, and salt. Mix well.

5. Add the dry ingredients and the milk mixture to the banana blend and stir to make a smooth batter. Pour into the prepared pan.

6. Peel the remaining banana and cut in half lengthwise. Lay the slices, cut-side up, on top of the batter. Bake for 45 to 50 minutes until golden brown and a skewer comes out clean. Let cool in the pan for 15 minutes.

7. Brush the top of the hot cake with a bit of maple syrup.

8. Turn the loaf onto a rack to cool completely and slice to serve.

Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.

For optimal flavor pairings, try this with a turmeric latte or grab-and-go bulletproof coffee

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