Buckwheat Banana Bread
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
254 kcal
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Course
Bread
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Cuisine
North American
Buckwheat Banana Bread
Description
This bread uses buckwheat flour blended with a balanced mix of baking powder and baking soda to leaven the dense batter made from mashed ripe bananas, eggs, olive oil, almond milk, brown sugar, and vanilla extract. Ground cinnamon and nutmeg impart warmth, while salt enhances overall flavor. The moist batter is poured into a greased and parchment-lined loaf pan, optionally topped with vertical banana slices sprinkled with brown sugar for a caramelized surface after baking.
Baked at 350°F for about 60 minutes, the bread achieves a tender yet firm crumb that holds together well once fully cooled. The buckwheat flour gives a distinctive earthy and slightly nutty taste, different from traditional wheat breads. The ripe bananas contribute natural sweetness and moisture, resulting in a loaf that is fragrant and slightly dense.
This banana bread is suited for breakfast, snack times, or light dessert. It pairs well with a spread of butter or nut butter. Cooling completely on a wire rack before slicing ensures clean cuts and helps the interior set properly.
Storage notes include keeping the bread in an airtight container for up to three days or freezing wrapped tightly in plastic and foil for up to three months. Allow frozen portions to thaw completely before serving. The recipe suggests bringing eggs to room temperature quickly by warming them in warm (not hot) water for five minutes before mixing for better batter consistency.
Ingredients
- 1.5 cups buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 banana ripe
- 2 egg large
- ⅓ cup olive oil
- ⅓ cup almond milk
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Grease a 9" loaf pan lightly and line with parchment paper
- In a large bowl, mash three of the bananas
- Add the eggs, olive oil, almond milk, brown sugar, and vanilla to the mashed bananas and whisk until combined.
- In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the banana mixture to the dry ingredients and stir until combined.
- Spread the batter into the prepared pan.
- Add topping if using (see below)
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before slicing
Optional Topping
- Peel a banana and slice vertically
- Put the banana slices cut side up on top of the batter
- Sprinkle lightly with brown sugar
Notes
- If unavailable, buckwheat flour can be made by finely grinding buckwheat groats using a grinder or food processor.
- Bring eggs to room temperature by warming in a bowl of warm water for 5 minutes before use.
- Cool the banana bread completely on a wire rack before slicing to maintain texture.
- Store the bread in an airtight container for up to 3 days at room temperature.
- Freeze wrapped bread or individual slices in plastic wrap and foil or freezer bags for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 254kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 176mg | 7% |
| Potassium | 418mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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