Banana Bread Buckwheat Flour

Banana Bread Buckwheat Flour

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Buckwheat Banana Bread Chef Abbie Gellman MS, RD, CDN
Buckwheat Banana Bread Chef Abbie Gellman MS, RD, CDN from chefabbiegellman.com

Are you in the mood for a delicious and healthy snack? Look no further than banana bread made with buckwheat flour! This recipe is not only gluten-free, but it’s also packed with nutrients that will leave you feeling satisfied and energized. Plus, it’s easy to make and perfect for any time of day.

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buckwheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the mashed bananas, melted coconut oil, coconut sugar, eggs, and vanilla extract.
  3. In a separate bowl, whisk together the buckwheat flour, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into a greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the banana bread cool for at least 10 minutes before slicing and serving.

Nutritional Information

Per serving:

  • Calories: 201
  • Fat: 9g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 4g

Cooking Time

45-50 minutes

Equipment

  • Loaf pan
  • Bowl
  • Whisk
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Serving Suggestions

Slice the banana bread and enjoy it on its own or with a dollop of Greek yogurt and fresh berries. You can also toast it and spread some nut butter on top for a delicious breakfast or snack.

Variations

Feel free to add some mix-ins to the batter, such as chopped nuts, chocolate chips, or dried fruit. You can also swap out the coconut sugar for another sweetener, like maple syrup or honey.

Substitutions

If you don’t have coconut oil, you can use another oil of your choice. You can also use regular sugar instead of coconut sugar, but keep in mind that the nutritional information will change.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Tips

  • Make sure your bananas are ripe for the best flavor and sweetness.
  • Don’t overmix the batter or your banana bread will be tough.
  • If your coconut oil is solid, melt it in the microwave or on the stove before using.

Notes

This banana bread is gluten-free, but it’s not vegan due to the eggs. If you need a vegan option, try using flax eggs instead.

Frequently Asked Questions

Can I use regular flour instead of buckwheat flour?

Yes, but keep in mind that the recipe will no longer be gluten-free.

Can I use frozen bananas?

Yes, just make sure to thaw them and drain any excess liquid before using.

Can I use a different type of oil?

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Yes, you can use any oil of your choice.

Final Thoughts

Banana bread made with buckwheat flour is a tasty and nutritious snack that’s perfect for any time of day. It’s easy to make, gluten-free, and packed with healthy ingredients that will leave you feeling satisfied and energized. Give this recipe a try and enjoy the delicious flavors and textures that it has to offer!

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