Rice and buckwheat protein banana bread

Ingredients

For 1 serving

• Banana100 g
• Rice flour20 g
• Buckwheat flour15 g
• Pea protein powder25 g
• Pea milk60 ml
• Baking powder4 g
• Sunflower oil5 g
• Dark chocolate 70%6 g
• Cinnamonto taste

Method

1. Preheat the oven to 180 °C (conventional) and line a small loaf tin with baking paper.
2. Peel the banana and mash it in a bowl with a fork to a purée, then mix it with the pea milk and sunflower oil.
3. Add the rice flour, buckwheat flour, pea protein, baking powder and a pinch of cinnamon and fold with a spatula just until no dry flour remains.
4. Roughly chop the dark chocolate and fold it into the batter.
5. Pour into the tin, level it and bake at 180 °C for 30–35 minutes, until well browned and a skewer inserted in the centre comes out dry; if the top darkens too much cover it with foil.
6. Let it cool in the tin for at least 10 minutes before slicing, so the slices don't crumble.