Grease and line the loaf pan (you can just put the baking parchment along the bottom and long sides to make it easier to lift out. Greasing the ends should make it slide out easily.
Put the over on to preheat (180C or 160C fan).
Mix the ground flaxseeds with 50g water in a small bowl and set aside.
Sift flours, baking powder and salt into a bowl and set aside.
Mash the bananas in your main mixing bowl then add the melted coconut oil and stir thoroughly.
Next add the sugar and stir, then the nut milk or water and stir again. Add the flaxseed mixture and stir through thoroughly.
Sift in the dry ingredients until just combined.
Add in the raisins.
Spoon the mixture into the greased and lined tin. It should be fairly thick but not too dry. You could place a few walnuts or banana slices along the top of the mixture to make it more attractive once baked.
Bake for 45-55 minutes (until a knife or skewer comes out clean).
Leave in the pan for 5-15 minutes.
Tip out onto a plate or cooling rack and try to wait at least 5-10 minutes more before you cut into it.
You should really wait until it cools but it’s never done me or the cake harm to slice into it whilst it was still warm.
Prep time: 20 mins
Cook time: 55 mins
20g Ground flaxseed
125g Self-raising flour (or plain flour and half a teaspoon of baking powder)
50g Buckwheat or wholemeal flour
3 Very ripe bananas (about 315g)
30g Melted coconut oil / groundnut oil
25g Caster sugar
25g Brown sugar
60 Nut milk / seed milk / water