Buckwheat Banana Bread
User Reviews
5
Buckwheat Banana Bread
Description
This Buckwheat Banana Bread recipe blends wet ingredients—mashed ripe bananas, unsweetened applesauce, and soy or other plant-based milk—to provide moisture and natural sweetness. The dry ingredients include buckwheat flour, which imparts a subtle earthiness, coconut sugar for gentle sweetness, cinnamon for warmth, and baking powder for leavening. Combined, these elements produce a loaf with a tender crumb that holds moisture well.
The batter is baked in a parchment-lined loaf pan at 350°F until a toothpick inserted comes out mostly clean, typically between 40 to 50 minutes. Toppings such as walnuts and sliced bananas pressed into the top provide added texture and visual appeal. The result is a bread that balances hearty buckwheat flavor and moist banana sweetness.
Best consumed within a few days when stored properly: at room temperature for 2-3 days or refrigerated up to 4-5 days. The loaf can also be frozen airtight for up to 3 months. Letting the bread cool fully before slicing helps it set and prevents crumbling. Accurate measuring of flour and using ripe bananas help achieve the right sweetness and moistness.
Ingredients
Wet Ingredients
- 1 cup banana approx. 3 medium or 2 large, mashed
- ⅓ cup applesauce unsweetened
- 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 walnuts chopped, or pecans
- banana sliced
- coconut sugar for sprinkling
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.
Notes
- Store leftovers at room temperature for up to 3 days or refrigerated for 4-5 days; freeze airtight for up to 3 months.
- Weigh buckwheat flour with a kitchen scale for more accurate measurement to prevent dry, dense bread.
- Use ripe bananas with brown spots to maximize natural sweetness and moisture in the bread.
- Measure the mashed banana to ensure a full cup is used for consistent texture and sweetness.
- Use fresh baking powder to ensure proper rise; older baking powder may lose potency.
- Line the loaf pan with parchment paper for easier removal and cleaner slicing.
- Allow bread to cool at least 20-30 minutes on a rack before slicing to set crumb.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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