Banana & Buckwheat Wonder Bread

You can never have enough banana bread recipes. Truth be told, I only eat bananas if it is in something, yet I refuse to throw ripe bananas away, so I am always looking for recipes to use those babies up. Banana bread is normally a go to as it can be stored in the freezer. Coming across this recipe from Joyous Health was a big win this week. This recipe hits some big checkmarks, mostly that it is gluten free and no refined sugar so we will just call it healthy in my book πŸ˜€

Set the oven to 180c and whilst it is warming, grab a bowl and lets get to it.

With an electric hand mixer mash 3 bananas or use a spoon/fork. I just like my bananas to be almost puree for texture. In the bowl add:

  • 2 eggs
  • 1 tsp pure vanilla extract
  • 3 tbsp water
  • 2 tbsp melted coconut oil

Give a good mix then add:

  • 1 cup buckwheat flour ( I use the light color one)
  • 1 tsp cinnamon
  • 1 tsp cardomon (only if you like this taste)
  • 1 tsp baking soda
  • Half tsp baking powder
  • Pinch of salt
  • Optional 2-3 tbsp of pure maple syrup ( I didn’t do this as my bananas were so ripe=more sweetness)

Mix all together and put in a greased or lined bread pan and throw in the oven for about 25 minutes depending on your oven. Let it cool before digging in. I love spreading some cashew butter on my bread slice. You can get a good 10 slices from this loaf.

This wonder is stable enough to be like a bread to spread toppings on, but texture enough to feel like a cake. This is a new go to recipe for me as I was getting tired of using oats. More importantly, this is a great snack or breakfast. Enjoy!

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Blogger, Wife, Yoga Teacher, Cat mom, World explorer & Creator of disasters in the kitchen.

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