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Buckwheat Banana Bread
The naturally sweet taste of bananas, the heartiness of buckwheat… this can only mean one thing… buckwheat banana bread! And if you like banana bread, you’ll LOVE this version!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
55
minutes
mins
Course:
bread, Breakfast, Snack
Cuisine:
American
Servings:
12
slices
Calories:
251
kcal
Author:
Christine
Ingredients
240
grams
buckwheat flour
about 1 ½ cups
1
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
½
cup
butter
melted
67
grams
granulated sugar
about ⅓ cup
68
grams
brown sugar
about ⅓ cup
2
eggs
340
grams
bananas
about 3, mashed
123
grams
coconut cream
1
Tablespoon
pure vanilla extract
1
teaspoon
apple cider vinegar
Instructions
In a medium bowl, add the buckwheat flour, baking powder, baking soda and salt. Mix well.
In a large bowl, combine the butter, granulated sugar and brown sugar. Stir to fully dissolve the sugars.
Add the eggs and mix until fully incorporated.
Add mashed bananas and stir.
Add coconut cream and vanilla extract and combine.
All at once, add the flour mixture and stir to blend.
Stir the apple cider vinegar into the batter.
Let batter rest for 30 minutes.
Preheat oven to 350 F. Prepare an 8” x 4.5” pan by spraying with cooking spray.
Pour batter into the pan. Bake for 60-65 minutes or until toothpick tests done.
Cool in the pan on a wire rack for 20 minutes. Turn out of the pan to finish cooling completely.
Notes
Weigh the ingredients for the best results.
Allow the batter to rest for 30 minutes before pouring into the pan to bake.
Loosen the pan edges with a knife to work the bread out.
Bread will last for 3-4 if wrapped well in plastic wrap.
Nutrition
Calories:
251
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
368
mg
|
Potassium:
306
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
294
IU
|
Vitamin C:
3
mg
|
Calcium:
37
mg
|
Iron:
1
mg