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BUCKWHEAT BANANA BREAD

head on view of buckwheat banana bread.

5 from 7 reviews

Buckwheat, a nutty flavored and highly nutritious flour, makes a great replacement for white flours. It works perfectly in this banana bread recipe!

Scale

Ingredients

Instructions

Preheat oven to 350 degrees F.

In a medium/large mixing bowl, combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Add the mashed bananas, oil and vanilla, mix to combine. Place batter in a lightly greased 9×5 loaf pan and bake on the middle rack for 50 minutes. Remove from oven, let cool about 10 minutes and enjoy.

Pairs wonderfully with a little homemade almond butter!

Store: Leftovers can be stored covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.

Makes 8 – 10 slices

Notes

I used and loved hazelnut oil here. Another oil to consider would be walnut oil.

Add 1/2 cup of chopped walnuts to the batter or sprinkle some on top for extra texture and nutrition.

If you’re used to baking with baking soda, feel free to add 1/2 teaspoon in addition to the baking powder. Baking powder contains baking soda which is why I don’t include it here and use a little extra.