Banana Bread

By July 18, 2015 Recipes No Comments

Hey there. I know, I know, it’s been so loooooooooooong since I last posted a blogpost. The reason is, I have been so busy lately, developing recipes for my NEW book. Yaayy! I am finally going to get it done! (insert audience going “awwwww” NOW! Hahaha)

Also, I have been taking time to slow down  bit. I felt that I really needed to get to know myself more and what I want in life, and the answer is: really making my website and blog work to be able to express myself, and to really be disciplined about my latest project #LOVELETTERSFROMSOPHIE which you can get, if you subscribe to my love letters bu clicking subscribe in the box to your right!.

So what have you been doing lately? I hope you are happy and healthy and well balanced. I really do. Even if you’re not in your best shape right now, I wish that things will clear up for you, and that you have the patience to go through the process.


So, if you are ready, here’s the recipe:


1/4 cup banana flour
1/4 cup millet flour (or sorgum, but I prefer millet for this one)
1 cup buckwheat flour
1/2 cup chestnut flour or chestnut meal (you can use almond flour too)
1 Tbsp carob powder (you can use cacao if you want)
3 Tbsp flax meal
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp cardamom powder
pinch of sea salt


1 cup buttermilk by combining: 2 Tbsp lemon juice, 3 Tbsp xylitol (or coconut sugar), 1 cup almond milk
1 cup water (or LESS if you are using nut MEAL instead of flour)
1/4 cup vegan chocolate chips
1 Tbsp extra virgin coconut oil


  1. Combine all DRY ingredients in a mixing bowl and mix well with a spatula.
  2. Preheat oven to 190 celcius.
  3. Add in the wet ingredients slowly to achieve a wet but thick consistency. It should not be watery thin at all.
  4. Fold in Vegan Chocolate chips and add in oil, mix well.
  5. Pour into bread tin and bake for 25-30 minutes. (each oven is different, so you might want to peek from the outside to check)

Note; I used banana flour, so that I need not use an actual banana in the batter anymore. This is because I have some sort of a fruit malabsorption. I was also using Chestnut flour, because I was trying a low histamine flour.

You can always substitute the Banana flour with chickpea flour, but also add in 1 average size banana in your butter milk blend, and adjust the water.  REMEMBER: thick batter. NOT watery thin:))

I do hope you make this. Please tag me on my instagra, at @sophienavita if you do.

Love you!! see you soonest!

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