Description
This Buckwheat Banana Bread recipe transforms wholesome buckwheat flour and ripe bananas into a moist, nutty-flavored quick bread. Enhanced with warm spices like cinnamon and nutmeg, and enriched with olive oil and almond milk, it’s a nutritious, gluten-free twist on classic banana bread that’s perfect for breakfast or snack time.
Ingredients
Dry Ingredients
- 1.5 cups buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 4 ripe bananas
- 2 large eggs
- ⅓ cup olive oil
- ⅓ cup almond milk
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Optional Topping
- 1 banana, peeled and sliced vertically
- Brown sugar, for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch loaf pan and line it with parchment paper for easy removal.
- Mash Bananas: In a large bowl, mash three of the ripe bananas until smooth but slightly chunky for texture.
- Combine Wet Ingredients: To the mashed bananas, add the eggs, olive oil, almond milk, brown sugar, and vanilla extract. Whisk until all ingredients are thoroughly combined.
- Mix Dry Ingredients: In another large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
- Combine Wet and Dry Mixtures: Add the banana and egg mixture to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix to keep the bread tender.
- Prepare the Batter in Pan: Spread the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Add Optional Topping: If using, arrange vertical banana slices on top of the batter and lightly sprinkle with brown sugar for a caramelized touch.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack inside the pan before slicing to set the texture and prevent crumbling.
Notes
- If you can’t find buckwheat flour, you can make it by grinding buckwheat groats into a fine powder using a coffee grinder or food processor.
- To bring eggs to room temperature quickly, place them in a bowl of warm (not hot) water for 5 minutes before using.
- Allow the banana bread to cool fully on a wire rack before slicing to help it hold together better.
- Store buckwheat banana bread in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the loaf wrapped tightly in plastic wrap and foil or freeze individual slices in freezer bags for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Quick Breads & Muffins
- Method: Baking
- Cuisine: North American
