Skillet Buckwheat Banana Bread

🧂 Ingredients

• 1 cup buckwheat flour
• 1 cup sorghum flour

  or brown rice flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 4 teaspoons flaxseed meal
• 2 bananas

  large, extra ripe
• 1/2 cup pure maple syrup

  decrease to 1/2 cup for a less sweet version
• 1/2 cup avocado oil

  plus extra for greasing pan
• 1 teaspoon pure vanilla extract
• 1/3 cup sparkling water

  or dairy free milk
• 3/4 cup pecans

  optional, chopped

Instructions

• 1 Preheat oven to 350 degrees fahrenheit. Grease a 10 or 12 inch cast iron skillet
  with oil, and set aside.
• 2 Combine the buckwheat flour, sorghum flour, baking powder, baking soda,
  cinnamon, and flaxseed meal in a mixing bowl. Combine well with a fork or whisk.
• 3 Add the maple syrup, avocado oil, vanilla extract, and sparkling water to the
  dry ingredients. Stir well to combine, then add bananas and mash into mixture
  with a fork or potato masher.
• 4 Sir in chopped pecans if desired, and pour the batter into skillet.
• 5 Bake in the oven for 30 minutes or until the top is lightly browned. Remove from
  the oven and cool on a wire rack for 5 minutes before slicing into 8 wedges and
  serving.
• 6 Store leftover banana bread in an airtight container at room temperature for up
  to three days.

Nutrition Info