Buckwheat Banana Bread

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www.theconsciousplantkitchen.com

This Buckwheat Banana Bread is a gluten-free, egg-free, dairy-free banana bread with a soft and moist crumb and a classic taste.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/buckwheat-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time45

cool down45

Total Time1 40

Servings: slices

Calories: 164.5kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Mashed Ripe Bananas equivalent 3 large bananas
⅓ cup Light Olive Oil (note 2)
⅓ cup Almond Milk (note 3)
1 teaspoon Vanilla Extract
⅓ cup Maple Syrup (note 4)
1 ½ teaspoons Cinnamon
1 ½ cups Buckwheat Flour (note 5)
3 tablespoons Flaxmeal (note 6)
½ teaspoon Baking Soda
1 teaspoon Baking Powder

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with a cooking oil spray. Set it aside.
Peel and mash the bananas with a fork to make a smooth puree. Pack it in a measuring cup to get exactly 1 1/2 cups of mashed bananas. If you have mashed too much banana, store it in the freezer to use in smoothies.
Place the mashed banana in a large mixing bowl with oil, almond milk, maple syrup, and vanilla extract. Stir to combine.
Fold in buckwheat flour, flaxmeal, cinnamon, baking soda, and baking powder. Use a rubber spatula to combine and form a smooth banana bread batter.
Pour the batter in the prepared loaf pan.
Bake the bread for 45-50 minutes at 350°F (180°C). Cover the pan with a piece of foil after 30 minutes if the top browns too fast.
If you like, press two banana halves on top of the bread batter.
Insert a toothpick in the center of the bread up to the bottom of the pan, if it comes out wet or with crumb, keep baking in 5-minute increments until it comes out clean.
Let the bread cool down for 10 minutes in the pan at room temperature, then on a cooling rack for 3 hours before slicing.

Notes

Note 1: You can use ripe bananas with black spots on their skin or yellow bananas. Make sure you mash the banana first, then pack it in cups to measure the amount needed. Too much banana makes the bread too moist.

Note 2: Or any light flavor oil you like including canola oil or melted plant-based butter.

Note 3: Any milk work, like soy milk, oat milk, or cashew milk.

Note 4: You can't skip the maple syrup, the bread will be dry. Other refined sugar free sweetener can be used like agave syrup, or coconut nectar.

Note 5: Lightly packed in the cup, not overly packed to avoid a dense bread. Note that buckwheat flour color is a naturally gluten-free flour with a light grey color in NZ/Australia, and darker color in the US/Europe. The bread will have a different color based on where you are, but the taste and amount will be the same.

Note 6: You must add flaxmeal for firmness, or the bread will be too moist and fall apart when you slice it.

Storage: Store the bread in the fridge in an airtight container for up to 4 days.

Nutrition