Buckwheat Banana Bread

5 from 17 votes

A healthy gluten-free banana bread recipe made with buckwheat flour that's high in fiber and protein. Naturally sweet, easy to make, and good for you.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 367kcal

Author: Nisha Melvani

Ingredients

For the flax egg:

2 tablespoons flaxseed meal
5 tablespoons water

For the tahini sweetener:

3 tablespoons tahini
5 tablespoons warm water
2 tablespoons maple syrup

For the banana bread:

1 ½ cups buckwheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt optional
3 large ripe bananas
2 tablespoons fresh lemon juice (about ½ lemon)
1 teaspoon vanilla extract
⅓ cup nondairy milk

Instructions

Preheat the oven to 380ºF.
Make the flax egg: In a small bowl, mix the flaxseed meal with water and refrigerate for at least 10 minutes.
Make the tahini sweetener: In a small bowl, mix the tahini, water, and maple syrup until smooth.
In a medium bowl, mix the dry ingredients. Combine the buckwheat flour, baking powder, baking soda, cinnamon, and salt (if using).
Mix wet ingredients: Transfer the bananas to a large bowl and mash until smooth. Add the lemon juice, flax eggs, tahini mixture, and vanilla. Add the mixed dry ingredients and fold to incorporate. Add the milk and fold to combine. Do not overmix.
Transfer the mixture to a 9-inch baking pan or similar pan. The batter should not be more than about 2 ½-inches high. Top with granola (optional).
Bake for about 30 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Transfer to a cooling rack for at least 10 minutes before slicing.

Notes

- Do not overmix the batter. Fold the dry ingredients into the wet, and then fold in the milk.

- For serving: Enjoy as is, or warm your slice in the microwave or oven.

- To make it sweeter, mix a little maple syrup or agave with some warm water and drizzle over the warm banana bread. Or add vegan chocolate chips, extra maple syrup, or date paste to the batter.

- Storage: Place the remaining Buckwheat Banana Bread in an airtight container and store it on the kitchen countertop for up to 3 days.

Nutrition