Loaf of buckwheat banana bread on parchment paper with a knife
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4.72 from 7 votes

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
Course: Breakfast
Cuisine: American
Keyword: banana, bread, healthy,
Servings: 6
Calories: 146kcal
Author: Farah Abumaizar

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe adapted from Lazy Cat Kitchen