Preheat oven to 175°C/350°F. Line a loaf tin with baking paper or if it’s non-stick, simply grease it a bit. The banana bread will come out easily.
Peel bananas and place them in a large bowl. Add the oil to help mash the bananas using a potato masher or fork.
Add water (or milk), maple syrup and sugar and combine until smooth and relatively even. Small banana pieces are definitely okay.
Add buckwheat flour, baking powder, cinnamon and salt and mix well. It should be a soft and fluffy dough like muffin batter.
Pour into the prepared loaf tin and sprinkle almond flakes on top, if you like. Bake for about 50minutes. When you touch the top of your banana bread, it should be firm and slightly springy when it’s done.
Let it cool down for at least 15minutes before slicing it (better to wait until it’s completely cool).
Store in the fridge for up to 7 days or freeze for up to 3 months.
Notes
Loaf tin/pan size: you can use both a 1 lb or 2 lbs loaf tin. The cooking time usually doesn’t vary. You’ll just have a different size of the loaf.
sugars: you can sub maple syrup with more water/milk. I prefer coconut sugar, but feel free to use any other sugar you like. Or leave out completely!