There are a lot of banana bread recipes out there. In fact, I’ve got a couple on my blog, each for a different mood. Sometimes, I want one that tastes like a more “whole foods” version of the cakey kind I ate as a kid, other times, I want something more decadent or exotic and then, there are days where I feel like having a breakfast bread that isn’t too sweet and that you could spread with butter. This version is what that is. Because it uses buckwheat flour, the taste of banana is not overwhelming and the two flavors actually balance themselves out quite nicely. Also, there isn’t a lot of oil and it is light in terms of sweetness, so the result is something that has a very bread-like quality. That’s why it is the perfect candidate for being eaten toasted with a big slab of traditional grass-fed butter or your favorite nut butter.
Notes:
In the past, I have swapped the spices for pumpkin spice or just used 2 tsp cinnamon – feel free to play around with it.
If you like, you could add 1/2 cup of sultana raisins for extra texture and sweetness.
Ingredients
- 1 3/4 cup buckwheat flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves (powder)
- 1/4 cup maple syrup or coconut sugar
- 1 egg
- 1/3 cup odorless coconut oil, ghee or olive oil
- 1 tsp vanilla extract
- 3 ripe bananas, mashed or blended (I prefer to blend them to get a puree)
Instructions
- Preheat oven to 175 C
- Line a loaf pan with parchment paper
- In a large bowl, mix all the dry ingredients (flour, baking powder, salt)
- In a smaller bowl, mix the rest of the ingredients
- Pour the liquid ingredients into the big bowl with the dry ones and mix until just combined (don’t overmix)
- Pour into the loaf pan and bake for 40-45 minutes or until firm
- Remove from the oven and let cool 30 minutes before slicing
