Buckwheat Banana Bread
User Reviews
5.0
15 reviews
Excellent
Buckwheat Banana Bread
Report
This buckwheat banana bread is delicious, nutritious, and perfect for a wholesome breakfast, snack, or dessert.
Share:
Ingredients
Wet Ingredients
- 1 cup mashed banana approx. 3 medium or 2 large
- ⅓ cup unsweetened applesauce
- ⅓ cup soy milk or almond or cashew
Dry Ingredients
- 200 grams buckwheat flour approx. 1.5 cups
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
Optional Toppings
- ¼ cup chopped walnuts or pecans
- sliced banana
- coconut sugar for sprinkling
Add to Shopping List
Instructions
- Preheat the oven to 350°F/176°C and line a loaf pan with parchment paper.
- Mash your banana and add 1 full cup worth to a medium bowl, followed by the milk and applesauce. Mix well. Then add all the dry ingredients to the same bowl and mix until combined.
- Pour the batter into your lined loaf pan and top with sliced bananas, walnuts, and a sprinkle of coconut sugar. Make sure to gently press the toppings into the top of your bread.
- Bake until a toothpick inserted in the middle comes out mostly clean and dry, approx. 40-50 minutes, depending on your oven.
Equipments used:
Notes
- Leftovers keep at room temperature for 2-3 days, refrigerated for 4-5 days, or freeze airtight for up to 3 months.
- Weigh the flour using a kitchen scale for the most accurate results. Scooping flour from a bag often results in too much flour being used and can make this bread dry and dense.
- Use overly ripe bananas. The more brown spots, the better, as the sweeter they will be. Since the recipe uses very little sweetener, you want to make sure your bananas will provide ample sweetness.
- Measure your mashed bananas. Bananas really vary in size. So make sure you’re using enough for optimal sweetness and moisture. Measure to ensure you’re using a full cup of mashed banana.
- Use fresh + active baking powder! Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Use parchment paper to line your loaf pan. Although a nonstick loaf pan should do the trick, I find this much easier to remove from the pan when using parchment paper. You can easily lift the bread out and place it on a wire rack without the worry of breaking it.
- Individual ovens will vary. So make sure to test the doneness of your buckwheat banana bread using a toothpick inserted in the middle. When it comes out mostly dry, the bread is ready.
- Let it cool. Give yourself extra time to let your loaf cool down. A minimum of 20-30 mins on a cooling rack is recommended to completely set and make slicing much easier.
Nutrition Information
Show Details
Calories
89cal
(4%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
82mg
(3%)
Potassium
177mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
28IU
(1%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89cal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 82mg | 3% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
