This delicious banana bread loaf is gluten-free, oil-free, and naturally sweetened using only bananas and dates. It's perfect for a healthy treat and offers a delightful crunch from the cashews.
1: Preheat your oven to 180°C/350°F. Grease and line a loaf pan and set aside.
2: In a blender, combine cashew milk, bananas, pitted & soaked Medjool dates, vanilla extract, and apple cider vinegar. Blend until smooth.
3: In a large mixing bowl, mix together buckwheat flour, blanched almond meal, baking powder, baking soda, cinnamon, and sea salt.
4: Pour the wet mixture into the dry and mix until well combined. Pour into the prepared loaf pan. Sprinkle on chopped cashews.
5: Bake in the oven for 55-60 minutes or until cooked through.
6: Allow the loaf to cool completely on a cooling rack before slicing.
