Buckwheat Banana Bread

Course: Breakfast

Cuisine: American

Keyword: buckwheat banana bread

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 178kcal

Author: Megan Gilmore

Buckwheat banana bread is naturally gluten-free and tastes like the kind you'd buy at a coffee shop! It's the perfect recipe for using up ripe bananas.

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Equipment

Ingredients

4 large ripe bananas (2 cups mashed)
¼ cup extra virgin olive oil
3 large eggs
1 cup buckwheat flour (light color, if possible)
1 cup coconut sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt

Instructions

Preheat the oven to 350ºF. Remove the peel from the bananas and use a fork to mash them well on a plate (for a flat surface), or directly in the mixing bowl. You should get about 2 cups of mashed banana for this recipe, but a little less than that is okay, too.
Add in the olive oil and eggs, and mix well. Then add in the flour, sugar, cinnamon, baking powder, and salt, and mix again. The batter should look relatively smooth.
Prepare a 9-by-5-inch loaf pan by lightly spraying it with oil and press a piece of parchment paper into the bottom of the pan. The oil will help hold the parchment paper in place, and the paper will help you remove the loaf easily later. Pour the batter into the pan, then bake at 350ºF for about 1 hour. The loaf should rise and crack in the center when it's done baking.
Remove the loaf from the oven, and let it cool completely in the pan before slicing and serving. It takes at least 2 hours to cool, so be patient! Leftover banana bread can be stored in an airtight container in the fridge for up to 1 week. You can also freeze the slices, with parchment paper in between to prevent sticking, in a container in the freezer for up to 3 months.

Notes

Nutrition information is for 1 slice, assuming you cut this loaf into 12 thick slices. This information is automatically calculated, and is just an estimate, not a guarantee.

• If you'd like to cut back on the sugar, you can use 1/2 cup or 3/4 cup with less-sweet results. As written, this recipe tastes more like "traditional" banana bread, like the kind you'd buy from a coffee shop.

• For a vegan recipe, you can replace the eggs with 3 "flax eggs" by mixing together 3 tablespoons of ground flax + 6 tablespoons of water. This is slightly less water than you would normally use for making flax eggs, but it prevents the bread from getting too soggy in the middle.

• If you need to use another type of granulated sugar, I'd use only 3/4 cup of white or brown sugar, since they are sweeter.

Nutrition