Gluten & Dairy Free Banana, Blueberry and Dark Chocolate Chunk Bread

This recipe is one that was given to me by my friend Jo Pink, that I have, being me, slightly bodged around with (I just can't resist trying to see what else I can do with any recipe that I'm given). It makes a delicious breakfast 'cake' that's actually healthy, or can be eaten at any other time if you fancy it. My teenage son is such a fan that he ate half a loaf of it in the middle of the night (and he usually proclaims that he doesn't like blueberries...). You can substitute other types of flour if you don't have buckwheat flour in the house, but this version is the most paleo-friendly one for those of you who try to keep your intake of actual grains down (buckwheat is actually a seed and therefore can be considered uber healthy and suitable for coeliacs etc). best of all it's so easy to make, you'll have the loaves in the overn in no time, takes me about 10 minutes and then it's just baking time


3 large or 6 smaller over ripe bananas
1 free range (pref. organic) egg
1 cup coconut sugar
1/2 cup unsweetened almond milk
2 cups buckwheat flour
4 teaspoons baking powder
1.5 teaspoons ground cinnamon
1 cup blueberries
1 x 100g bar of 70% cocoa solids organic dark chocolate, broken into pieces.


Preheat oven to 160 degrees Celsius (gas mark 4), and grease two 1lb loaf tins with coconut oil. Mash bananas in a bowl with a masher or a fork, add egg, coconut sugar and almond milk. Mix thoroughly (you don't need a beater for this, a fork will do nicely), then add buckwheat flour, cinnamon and baking powder. Stir till well combined (you don't even need to sieve the floor although you can if you want to!). Finally stir in the chocolate chunks and blueberries to the finished mix and then pour equal amounts into the two loaf tins and bake on the top shelf for 50 mins-1 hour (I like to set a timer for 50 minutes and then check with a skewer to see if it comes out clean, if not just leave them in for a bit longer). Place tins on wire rack to cool and turn out the banana bread when they reach room temperature. Great warm, and equally good cold the next day!