1/2 cup coconut drinking milk
1 tsp unpasteurized apple cider vinegar
4 overripe medium bananas
2 large eggs, lightly beaten
1/3 cup macadamia oil, plus extra for greasing
2 tbsp maple syrup, plus extra for glazing
1 tsp vanilla bean powder
3/4 cup buckwheat flour
3/4 cup almond meal
2 tsp chia seeds
1 1/2 tsp gluten-free baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
Pinch of Himalayan salt
Preheat the oven to 180°C.
Lightly grease and line a 19 x 9cm loaf tin with baking paper.
Combine the milk and vinegar in a small bowl and set aside.
Mash three of the bananas in a medium bowl, to make a thick puree. Add the eggs, macadamia oil, maple syrup and vanilla.
In a separate medium bowl, place the buckwheat flour, almond meal, chia seeds, baking powder, cinnamon, nutmeg, bicarbonate of soda and salt. Mix well to combine.
Add the dry ingredients and the milk mixture to the banana mixture and stir to make a smooth batter. Pour into the prepared tin. Peel the remaining banana and cut in half lengthways. Lay the slices, cut-side up, on top of the batter.
Bake for 45-50 minutes, until golden brown and a skewer comes out clean when tested.
Leave in the tin for 15 minutes, to cool slightly.
Brush the top of the hot cake with a little maple syrup , to glaze. Turn out onto a rack to cool completely. Slice to serve.