Buckwheat Banana Bread Recipe

This banana bread was in the making for a pretty long while. I've been using buckwheat in recipes for a few years now. I make a mean fermented buckwheat pancake that my kids absolutely love, but this recipe required a bit of tweaking before I was able to share it with you. Buckwheat is a great and versatile little seed. Yes, I said it correctly, it's a seed and not a grain and it's actually a fruit seed related to rhubarb.  It's naturally gluten free and quite nourishing. It contains manganese, copper, magnesium, phosphorus and is a good source of fibre. It boasts a lot of these wonderful benefits, however it is a fairly dense flour to work with.  You can't substitute it one for one in recipes calling for wheat flour, but have to combine it with another complimentary flour. After a lot of trial and error, I landed on the recipe below and I'm extremely happy with the results. I tried a few combinations but my favourite by far was combining the buckwheat with almond meal. If you can't tolerate almonds, sorghum also worked well.  But let me tell ya, we ate a lot of banana bread for a little while there, thankfully my kids love it and didn't tire of it!

Making this banana bread recipe is quite straight forward. Begin by preheating your oven to 325 and line 9X5 inch loaf pan with parchment paper.  Place all dry ingredients outside of the coconut sugar into a large bowl including buckwheat flour, almond meal, baking power, cinnamon, cardamom and ginger. Whisk until well combined and set aside. In a food processor add coconut oil, vinegar and molasses, warm water and coconut sugar. Process until well combined (approx 1-2 minutes). I want to pause for a second, and discuss the fact that I mash and measure the quantity of banana I add to the recipe.  The reason for this is because they vary in size and the quantity of the bananas used impacts the result of the loaf.  Measuring just makes things a little more fool proof. Ok, so next add in the mashed bananas to the wet ingredients and pulse 3-4 times. You still want to see chunky banana pieces and you don't want the mixture to be completely smooth. Add dry ingredients to food processor and pulse 3-4 times until just combined. Try not to over-mix as it may impact the texture of the loaf. Place in preheated oven and bake for 60-65 min or until a toothpick inserted into center of the loaf comes out clean. Remove from the oven and allow the loaf to cool.  Meanwhile you can prepare the chocolate drizzle (yum!), place the coconut cream in a sauce pan and melt over low/medium heat. Once melted, remove from heat and stir in dark chocolate chips until the chocolate has completely melted. Drizzle over the cooled banana loaf and enjoy!

I hope you give this a try and I'd love to hear how it turns out!

xx

Lara

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Buckwheat Banana Bread Recipe

Yield: 1 loaf

Author: Lara

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

This hearty, healthy, tasty banana bread is made with buckwheat flour, and 100% kid approved!

Ingredients

• Banana bread
• 1 cup of buckwheat flour
• 1 cup of almond meal
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom (optional)
• 1/4 tsp ground ginger
• 1 1/2 cups of mashed banana (approx 4 ripe spotted bananas)
• 1/2 cup coconut sugar
• 4 tbsp. coconut oil
• 1/4 cup of warm water
• 1 tbsp apple cider vinegar
• 1 tsp molasses
• Chocolate drizzle
• 1/3 cup coconut cream
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Banana Bread
2. Preheat oven to 325 and line 9X5 inch loaf pan with parchment paper
3. Place all dry ingredients into a bowl including almond meal, buckwheat flour, baking power, cinnamon, cardamom and ginger, outside of coconut sugar. Whisk until well combined and set aside.
4. In a food processor add coconut oil, vinegar and molasses, warm water and coconut sugar. Process until well combined (approx 1-2 minutes). Add in mashed bananas and pulse 3-4 times. You still want to see chunky banana pieces and you don't want the mixture to be completely smooth. Try not to over mix as it may impact the texture of the loaf.
5. Place in preheated oven and bake for 60-65 min or until a toothpick inserted into center of the loaf comes out clean.
6. Chocolate drizzle
7. Place coconut cream in a sauce pan and melt over low/medium heat. Once melted, remove from heat and stir in dark chocolate chips until the chocolate has completely melted. Drizzle over the cooled banana loaf and enjoy!

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