Super soft and delicious mini banana bread you have to try. It is gluten free and Buckwheat flour from Birkett Mills is used, top with mini chocolate chip. They come out so good!

Note: Please use a scale to weight your ingredients for best results.

• 90g Buckwheat flour Birkett Mills
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutnug
• 1/8 salt
• 2 ripe banana
• 1 large egg in room temperature
• 1/4 cup vegetable oil
• 1/4 cup almond milk in room temperature
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 semisweet chocolate chip for topping (optional)

Steps

1. Preheat oven to 350°F
2. I use a silicon baking mold. Each rectangle is 2 inches x 3 inches
3. In a large bowl, mash three of the bananas
4. Add in egg, oil, almond milk, brown sugar, and vanilla to the mashed bananas and whisk until combined.
5. In a separate bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Add the banana mixture to the dry ingredients and stir until combined
7. Use an 3 tablespoon ice cream scope to scope the batter into each space
8. Add chocolate chip on top
9. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool completely

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