Healthy Buckwheat Banana Bread

buckwheat banana bread with sliced bananas on top

Healthy Buckwheat Banana Bread

This fabulously hearty and healthy buckwheat banana bread recipe is prepped in one bowl and absolutely perfect for breakfast, as a snack or dessert. It's gluten free, dairy free, easy to make, and delicious! Kid approved and so easy to make.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Buckwheat Banana Bread, Healthy Buckwheat Banana Bread

Prep Time 10

Cook Time 40

Servings

Calories 185kcal

Author Monica Stevens Le

Ingredients

2 eggs
1/3 cup ghee or coconut oil
3 medium ripe bananas about 1 to 1 1/3 cups, mashed
1/3 cup non-dairy milk
1/4 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 cups buckwheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon kosher salt

Instructions

Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a loaf pan with parchment paper and lightly coat with oil. Set aside.
In a large bowl, mix together all of the wet ingredients (eggs, ghee, milk, maple syrup, and vanilla.)
In another medium mixing bowl, sift in the buckwheat flour, baking soda and powder, cinnamon, and salt.
Gently fold the dry ingredients into the wet, and mix until just well incorporated and no large lumps remain.
Pour into the greased pan and spread evenly, tapping on the counter a few times to release any excess air bubbles. Top off with sliced banana: To make the sliced bananas, cut banana in half vertically and sprinkle with coconut sugar. Shake off the excess and place (insides, face up) on top of the loaf, lightly pressing down.
Bake at 350 degrees Fahrenheit for 40-45 minutes until a skewer/toothpick inserted into the center comes out clean. Let cool in the pan for about 30 minutes before carefully transferring to a wire rack to cool completely. Slice and serve.

Notes

Store in an airtight container for up to 4 days. Freezes well as slices in a Ziploc bag.

Nutrition