5 from 270 votes
Buckwheat Banana Bread
Buckwheat Banana Bread combines buckwheat flour with ripe bananas, eggs, olive oil, almond milk, and warm spices like cinnamon and nutmeg to create a dense, moist loaf. The bread features a tender crumb and a subtle nutty flavor from the buckwheat flour. An optional brown sugar-banana topping caramelizes during baking, adding a sweet, slightly crisp contrast. This loaf cools completely before slicing to maintain structure and slices well for breakfast or snacks.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
8
Calories:
254 kcal
Course:
Bread
Cuisine:
North American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 254
% 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.