Buckwheat Flour Banana Bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 8 slices

Calories 220

A wholesome and gluten-free banana bread made with buckwheat flour, perfect for a healthy snack or breakfast.

3 ripe bananas bananas, mashed
2 large eggs eggs
4 tablespoons coconut oil or olive oil, melted
4 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1.5 cups buckwheat flour
1 teaspoon baking soda
0.5 teaspoon ground cinnamon
0.25 teaspoon salt
0.5 cup Greek yogurt or unsweetened applesauce
0.25 cup chopped nuts, chocolate chips, or dried fruit (optional) (e.g., walnuts, almonds, raisins, cranberries)

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.
In a medium bowl, whisk eggs until frothy. In a large bowl, mash bananas and mix with eggs.
Add melted oil, honey, vanilla, and yogurt to banana mixture; stir until combined.
In a separate bowl, whisk buckwheat flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet, mixing just until combined.
Fold in optional mix-ins like nuts or chocolate chips. Pour batter into prepared pan and smooth top.
Bake for 50-60 minutes, then cool in pan for 10 minutes before transferring to a wire rack.

Ensure not to overmix the batter to keep the bread light and moist.

Calories: 220kcal

Cost: $15

Course: Breakfast, Snack

Cuisine: American

Keyword: Banana, Gluten-Free