Buckwheat Banana Bread

Slices of banana bread on a cutting board.

Buckwheat banana bread is made with ripe bananas, buckwheat flour, and simple baking staples. It has a tender texture and nutty, lightly sweetened flavor that's great for breakfast, snacking, or even dessert.

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Author Heather

Ingredients

2 large ripe bananas 1 cup of mashed banana
½ cup (106 g) brown sugar
¼ cup (50 g) granulated sugar
½ cup (100 g) vegetable oil
¼ cup (56 g) whole milk
2 large eggs
1 teaspoon vanilla extract
2 cups (240 g) buckwheat flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt

Instructions

Preheat oven to 350℉. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
In a large bowl, add your bananas and mash with a fork or potato masher.
Add brown sugar, granulated sugar, oil, milk, eggs, and vanilla extract. Stir until combined. Set aside.
In a separate bowl, whisk (or sift) together the dry ingredients: buckwheat flour, baking soda, baking powder, cinnamon, and salt.
Pour dry ingredients into the wet ingredients and stir until just combined.
Pour batter into loaf pan. Tent pan with foil (remove halfway through baking). Bake for about 55-65 minutes, or until the top pops back when gently pressed (if an indent is left, your bread needs more time). Optionally, test with an instant read thermometer. Banana bread is done when the internal temperature reaches 200℉.
Allow bread to cool before slicing.

Notes

Storage: Banana bread will keep for about 3-4 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
To ripen bananas quickly: Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.

Nutrition