Buckwheat Banana Bread

2 bananas cut into chunks stir add dry to wet, in 2 additions stir   top top sprinkle bake at 350°F for 60–90 minutes, rotating halfway
2 T flaxseed meal stir, or just use 2 eggs stir
⅓ c hot water
¼ c olive oil  
⅓ c maple syrup
1 t vanilla extract
1 t baking soda stir
½ t salt top
1 t cinnamon
140–173 g almond flour
38–42 g tapioca flour
54 g buckwheat flour
3 T millet  
⅔ cup toasted walnuts
1 banana slice lengthwise
¼ c turbinado sugar  
  1. Spray the bottom and sides of an 8″ loaf pan with non-stick spray and preheat the oven to 350°F.
  2. Cut the bananas into large chunks.
  3. In a small bowl, stir together the flaxseed meal and hot water. Set aside.
  4. In a medium bowl, stir together olive oil, maple syrup, vanilla, and flaxseed meal mixture until smooth and even.
  5. Add this mixture to the mashed bananas using a spatula, making sure the mixture comes together well.
  6. In a separate bowl, stir together baking soda, salt, cinnamon, and almond, tapioca, and buckwheat flours.
  7. Add the dry ingredients to the wet ingredients, half at a time, using a spatula.
  8. Add the millet and toasted walnuts and stir until evenly combined and distributed.
  9. Pour half of the batter into the prepared pan and lay one half of the banana on top.
  10. Pour the rest of the batter into the pan and lay the remaining slice of banana on top with the cut edge facing up.
  11. Sprinkle the top generously with turbinado sugar.
  12. Bake for 60–90 minutes, rotating halfway, until a cake tester comes out clean.
  13. Let cool and slice to serve.

Adapted from Abby Reisner's recipe on Tasting Table