Buckwheat Banana Bread
Hearty and healthy and plenty delicious, this banana bread is GF, refined sugar free, and completely kid friendly!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
In a large bowl, combine the mashed bananas, oil, milk, lemon juice and honey. Stir well.
- 3
In a smaller bowl, combine all the dry ingredients.
- 4
Add the dry ingredients to the banana in three batches, mixing well after each addition. Mix until well combined.
- 5
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.