Buckwheat Banana Bread
Hearty and healthy and plenty delicious, this banana bread is GF, refined sugar free, and completely kid friendly!
Prep Time20 mins
Cook Time50 mins
- 1.5 cups buckwheat flour 180g
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp 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 tsp lemon juice
- 125 g honey
- handful chocolate chips or nuts if desired
Preheat the oven to 180 C (350 F). Grease and line a 9x5 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.