Buckwheat and almond flour banana bread

This has become one of my favorite recipes. It is a great gluten free alternative to one of our beloved quick breads. 

Ingredients

5 ripe bananas, mashed

2 tablespoons flaxseed meal + 6 tablespoons warm water

½ cup almond flour

1 ½ cups buckwheat flour

2 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon sea salt

1 teaspoon vanilla

1/4 - 1/3 cup agave sweetener

Directions

Preheat the oven to 350 degrees. Butter a 9 x 5 x 3 inch loaf pan.

In a medium bowl, mash the bananas. In a small bowl combine flaxseed meal and 6 tablespoons of warm water. Let sit for a couple minutes to thicken.

In a bowl combine almond flour, buckwheat flour, baking soda, cinnamon, and salt.

Combine the vanilla and agave in the bowl with the mashed bananas. Add in thickened flax meal.

Combine the banana mixture into the dry ingredients. With a spatula combine ingredients until moistened. Pour batter into loaf pan.

Bake 35-45 minutes or until a toothpick inserted in the center comes out clean. Remove bread from pan and set on a cooling rack.

Tip: make sure you use very ripe bananas, will help keep the bread moist.