Buckwheat Banana Bread Recipe

Introduction

This Buckwheat Banana Bread is a wholesome twist on a classic favorite. Moist and naturally sweetened with ripe bananas, it’s perfect for breakfast or a satisfying snack. The nutty flavor of buckwheat flour adds a unique depth that will keep you coming back for more.

Ingredients

• 1 1/2 cups (375g) mashed ripe banana
• 1/2 cup (125g) plain Greek yogurt
• 1/4 cup (60g) creamy nut butter
• 2 teaspoons vanilla extract
• 1 1/2 cups (225g) buckwheat flour
• 1 teaspoon cinnamon
• 3 tablespoons coconut sugar
• 2 teaspoons baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a loaf pan with baking paper.
2. Step 2: In a large bowl, combine the mashed banana, Greek yogurt, nut butter, and vanilla extract. Mix until smooth and creamy.
3. Step 3: Add the buckwheat flour, cinnamon, coconut sugar, and baking powder. Stir until the batter is well combined with no lumps.
4. Step 4: Pour the batter into the prepared loaf pan. Slice a banana in half vertically and gently press the halves on top of the loaf. Sprinkle with a little extra coconut sugar for a caramelized finish.
5. Step 5: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the bread cool for a few minutes before slicing. Enjoy it warm or at room temperature.

Tips & Variations

• For a nut-free version, substitute the nut butter with sunflower seed butter or omit it entirely and add an extra 2 tablespoons of yogurt for moisture.
• Add a handful of chopped nuts or dark chocolate chips to the batter for added texture and flavor.
• If you prefer a sweeter bread, increase the coconut sugar slightly or drizzle honey on top after baking.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week or freeze slices for up to 3 months. Reheat gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of buckwheat flour?

Yes, you can substitute all-purpose flour for buckwheat flour, but the flavor will be milder and the bread less dense. Adjust baking time as needed.

Is this banana bread vegan?

This recipe uses Greek yogurt and creamy nut butter, so it’s not vegan. However, you can make it vegan by replacing the yogurt with a plant-based alternative and ensuring your nut butter contains no animal products.

Buckwheat Banana Bread Recipe

Print Recipe

★★★★★

4.4 from 429 reviews

This moist and flavorful Buckwheat Banana Bread combines ripe bananas and creamy nut butter with wholesome buckwheat flour for a nutritious twist on classic banana bread. Naturally sweetened with coconut sugar and spiced with cinnamon, this bread is perfect for breakfast or a healthy snack.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/2 cups (375g) mashed ripe banana
• 1/2 cup (125g) plain Greek yogurt
• 1/4 cup (60g) creamy nut butter
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 1/2 cups (225g) buckwheat flour
• 1 teaspoon cinnamon
• 3 tablespoons coconut sugar
• 2 teaspoons baking powder

Topping

• 1 banana (sliced for topping)
• Additional coconut sugar for sprinkling

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and line a loaf pan with baking paper to prevent sticking and make removal easier.
2. Mix Wet Ingredients: In a large bowl, combine the mashed ripe banana, plain Greek yogurt, creamy nut butter, and vanilla extract. Stir well until the mixture is smooth and creamy, ensuring the nut butter is fully incorporated.
3. Add Dry Ingredients: Add the buckwheat flour, cinnamon, coconut sugar, and baking powder into the wet mixture. Stir gently but thoroughly to combine all ingredients without lumps.
4. Pour Batter and Add Topping: Pour the batter into the prepared loaf pan. Slice a banana in half vertically and lightly press the halves on top of the batter. Sprinkle some extra coconut sugar over the banana slices for a sweet, slightly crunchy topping.
5. Bake the Bread: Place the loaf pan in the oven and bake for about 50 minutes. Test doneness by inserting a toothpick into the center of the bread; it should come out clean when the bread is fully baked.
6. Cool and Serve: Remove the banana bread from the oven and allow it to cool for a few minutes in the pan. Then transfer onto a wire rack to cool completely if desired before slicing and enjoying.

Notes

• You can substitute the creamy nut butter with almond, peanut, or cashew butter depending on preference or allergies.
• For a sweeter bread, increase the coconut sugar by 1-2 tablespoons.
• Make sure bananas are very ripe for the best flavor and texture.
• To make this gluten free, ensure the buckwheat flour is certified gluten free.
• The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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