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Buckwheat flour banana bread loaf with three slices cut

Healthy Buckwheat Flour Banana Bread (Gluten-Free)

  • Author: alicia gonzalez tome
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free

Description

Get ready for a wholesome twist with my buckwheat flour banana bread with dates. This dairy and gluten-free banana bread is super moist, and has the perfect blend of hearty and sweet.


Ingredients

Scale

Wet ingredients

3 ripe bananas + 1 for decoration on top

2 organic eggs

3/4 cup of pitted dates

1/2 cup of plant-based milk (I normally use almond or coconut milk)

1/3 cup of coconut oil

1 tsp of vanilla extract

Dry ingredients

1 3/4 cups of buckwheat flour

1 tbsp of baking powder

1/2 tbsp of cinnamon

1/2 tsp of nutmeg

Optional add-ons

1/4 cup of raisins

1/2 cup of walnuts


Instructions

  1. Preheat the oven to 180C degrees.
  2. Warm up the milk in the microwave or stove, and soak the dates in it for 10 minutes.
  3. Add the milk, dates, melted coconut oil, vanilla and two bananas to the food processor, and pulse until smooth.
  4. Add the eggs to the food processor, and pulse for a few seconds.
  5. Add all the dry ingredients & pulse for a few seconds more. Don't overmix the batter.
  6. Mash one banana, and add it to the food processor along with the raisins & walnuts. Combine by hand using a rubber spatula.
  7. Transfer the banana bread mixture to a loaf pan lined with parchment paper.
  8. Slice the remaining banana lengthwise, and put on top of the loaf.
  9. Bake time is 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Let the banana bread cool completely before transferring the loaf from the loaf tin to parchment paper.

Serve toasted with your favourite toppings on top. I love a bit of coconut butter and honey!

Store for up to 5 days at room temperature

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