This hearty, healthy, tasty banana bread is made with buckwheat flour, is egg free, sweetened only with honey, and 100% kid approved! I was surprised by how much my two little ones liked this healthier take on banana bread, but since it was such a hit I knew I had to share it with you!
Why buckwheat banana bread?
Buckwheat flour is actually not in the wheat family at all, so it’s gluten free. It’s a superfood in many ways. It has a low glycemic index (raises blood sugar much less than normal white flour). It has antioxidants, and is rich in vegetarian protein and fiber. It’s so good for you, and has this earthy, hearty flavor that lends itself so well to things like banana bread. I have another healthy banana bread recipe that’s a go to, but this time I had some buckwheat flour in my pantry, and I just knew it would pair well with the ripe bananas on my counter, so I did a little research and came across this recipe by Lazy Cat Kitchen.
Buckwheat banana bread ingredients:
For the wet ingredients you need:
Mashed OVERRIPE bananas (the riper, the sweeter!) I like using a potato masher to give them a good mashing.
Coconut oil or olive oil: I had melted coconut oil ready, so that’s what I used but would definitely try it out with a mild olive oil for a change.
Almond milk or regular if not keeping things dairy free. I had regular milk on hand so that’s what I used.
Lemon juice (just a couple teaspoons)
Honey to sweeten. Can sub same amount in coconut or brown sugar.
For the dry ingredients you need:
Try these for sprinkling on top or mixing in:
Chocolate chips (personal favorite), toasted nuts like walnuts or pecans, pumpkin seeds, dried cranberries.
This bread would be great spread with almond butter or peanut butter after baking!
How to make this:
No mixer required, and only two bowls. It’s as simple as stirring together the wet ingredients in a bowl. Stir the dry ingredients in another bowl. The dry ingredients are added in three batches to the wet, combining well after each batch. This batter gets poured into the parchment paper lined loaf pan and baked until toothpick comes out clean or mostly clean.
Storing leftover banana bread:
Banana bread will last a couple days well wrapped at cool room temperature, or up to one week in the fridge. It freezes beautifully. Just wrap the loaf or slices tightly, and freeze for 2-3 months. Slices will thaw quickly, a whole loaf needs a few hours to thaw. Then just reheat in toaster, oven or microwave before eating.
Buckwheat Banana Bread
- 1.5 cups buckwheat flour 180g
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1.5 cups mashed overripe banana (about 3 medium, or 550g)
- 1/4 cup coconut oil or olive oil 60 ml
- 1/3 cup almond milk or milk of choice 80 ml
- 2 teaspoon lemon juice
- 125 g honey
- handful chocolate chips or nuts if desired
- Preheat the oven to 180 C (350 F). Grease and line a 9×5 inch loaf pan with parchment paper. Place oven rack slightly lower than the middle of the oven.
- In a large bowl, combine the mashed bananas, oil, milk, lemon juice and honey. Stir well.
- In a smaller bowl, combine all the dry ingredients.
- Add the dry ingredients to the banana in three batches, mixing well after each addition. Mix until well combined.
- Transfer the banana bread batter to the prepared pan. If desired, sprinkle the top with chocolate chips and or nuts. Bake for around 50-55 minutes or until the bread has turned golden brown, the top springs back when you prod it, and a toothpick inserted in the center comes out pretty clean. It's a moist bread so there may be a few crumbs.
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