200 g buckwheat flour
30 g hemp seeds
30 g smoothie hemp
2 heaping tsp baking powder

3–4 ripe bananas (the riper the banana, the better the bread) 
200 g dried dates
2 tbsp peanut butter
75 ml hemp seed oil
75 ml (plant) milk
a handful of raisins and chocolate buttons, if desired


Soak the dates in hot water for 10–15 minutes. Puree the bananas, dates, peanut butter, milk and oil. Mix the flour, salt and baking powder. Add it to the puree and mix into a dough. Add peeled hemp seeds and smoothie hemp. Add the raisins and chocolate buttons. Grease the baking mold with oil and sprinkle some flour on top. This way the bread won’t stick to the mold. Pour the batter into the mold and garnish by sprinkling it with seeds such as hemp, sunflower and pumpkin seeds.

Bake at 180oC for 35–45 minutes.