Ingredients

• 2 large ripe bananas, mashed

• 2 eggs

• ¼ cup olive oil

• ⅓ cup plain full-fat yogurt (or plant-based yogurt)

• 1 tsp vanilla extract

• 2 tbsp maple syrup (optional – skip for under 1s)

• 1 cup buckwheat flour

• 2 tbsp ground flaxseed

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp cinnamon

• Pinch of salt

• ½ cup chopped walnuts (plus a few for topping)

Method

1. Preheat oven to 180°C. Line a loaf tin with parchment paper or grease well.

2. In a large bowl, whisk together bananas, eggs, yogurt, olive oil, vanilla, and maple syrup.

3. Add buckwheat flour, flaxseed, baking powder, baking soda, cinnamon, and salt. Stir until just combined.

4. Fold in the chopped walnuts.

5. Pour into the prepared tin and sprinkle a few extra walnuts on top.

6. Bake for 45–55 minutes, until a skewer comes out clean.

7. Let cool fully before slicing for the best texture.

Why parents love this

• Naturally sweet, no refined sugar needed

• Keeps kids full longer without blood sugar spikes

• Works just as well for breakfast, snack, or lunchbox

• Freezes beautifully for busy weeks

Storage & safety

• Keeps up to 4 days in the fridge

• Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)