This recipe is a very simple, healthy banana bread recipe that only requires one bowl.
Buckwheat Flour
I’d call buckwheat flour to be an “emerging ingredient”. The hearty grain seems to be gaining much popularity, specifically for pancakes. It’s a nutty flavor, and produces a fluffy texture in breads and cakes. My family has recently been experimenting with different flours other than plain old white, and I have to say I enjoy an extra kick of flavor from the different flours used in my breads and cakes.
This banana bread is a very healthy, nutritious breakfast treat that goes well with a cold glass of milk, or hot cup of joe. I make it every now and then to switch things up from normal banana bread.
Buckwheat Banana Bread
- 3/4 cup Buckwheat Flour
- 3 tbsp. Sugar
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 egg + 1 egg white
- 1/3 cup Olive Oil (or canola)
- 1/2 tsp. Vanilla
- 2 large, ripe Bananas (1 cup)
- 3 tbsp. Honey
- 1/2 tbsp. Cinnamon
- 1/2 cup Walnuts
- 1/2 cup Raisins
Preheat the oven to 350 degrees F.
Mix together the buckwheat flour, sugar, baking soda, and salt in a large bowl.
The dry mixture.
Whisk in the egg, egg white, olive oil, and vanilla.
Add the egg, egg white, olive oil, and vanilla.
Whisk the wet and dry together.
Mash the banana. Adding a touch of water to mash it will help make the process easier, or the use of a food processor.
If you’re not using a food processor, then put the banana in a bowl and mash. Adding a little water will help it mash easier.
Add the banana, honey, and cinnamon to the mix.
Roughly chop the walnuts.
Add the walnuts and raisins to the mix and stir.
Grease a 10″ x 5″ loaf pan with butter or cooking spray.
Pour the mix into the pan and sprinkle some extra whole walnuts on top.
Sprinkle some whole walnuts over the mix.
Bake for 25 minutes, or until a toothpick will come out of the cake clean.
This bread was SO moist, it was like eating banana pudding. I brought it to work, and two guys wouldn’t try it, saying they didn’t like banana bread, but because everyone was raving about it, they finally tired it, and now they are begging me to make more and bring it in again. Definitley a keeper!
Haha, wow! So great to hear! I’m glad it’s working out. Have fun with the recipe!
-Ben
I made this bread (doubled the recipe as my only pan is quite big) and it turned out looking beautiful! I didn’t get to try it as it was made as a gift, but I heard back that it was a “very good bread” from my teacher’s octogenarian Irish farmer that she looks after 🙂
Can’t wait to make it for myself, just waiting for the bananas to ripen lol!
Thanks x
Haha! So glad I could help, in a way! I’m glad you like the recipe.
All the best,
Ben
Absolutely delicious! Had to use a chia egg as I had ran out of eggs and added some extra oil (used coconut oil) Really pleased with the result, I have an excess of buckwheat flour, this is perfect to use it for! Thanks!
Thank you! Interesting take on the recipe. I had to look up chia egg because I didn’t know what it was. It would make the recipe vegan (except for the honey). Thanks for letting me know! It’s always great to hear how others adjust a recipe.
-Ben
This has quickly become a regular treat in our house. I cheat a bit by throwing it all in my TM and whizzing it up. Works every time, delicious 🙂
I am so glad that the recipe is a hit! Thanks for sharing!
-Ben
Just made it yet again, added dark chocolate chips this time 🙂
I am so glad you are enjoying playing with the recipe! Happy baking!
-Ben
Wow, what a lovely and light banana bread/loaf. Omitted sugar, replaced honey with rice malt syrup and used whole eggs. Delicious! Could eat this morning, noon and night!
Thank you! I am so glad that the recipe proved to be inspiring. Interesting touches to the recipe! Nice idea to add the malt syrup..
-Ben
You made my day!….I have NEVER baked before but as you promised this was simple I tried it and even replaced the nuts with pumpkin seeds. Because I am lazy, I processed the bananas, eggs and honey and poured into the dry mix. ( I never thought it was gonna work anyway)….GUESS WHAT! The most amazing, divinely tasty banana bread I EVER ate…My husband agrees and I tell you ..he is a food snob….Thank You so much my angel and I will be following this blog until Im too senile to cook. Im 52 now..
Hearing your success has made MY day! Thank you very much, and I am glad that the recipe has brought some inspiration to your cooking venture! I wish you all the best.
-Ben
Looks like this recipe begs to be played with. I also used avocado oil. I substituted walnuts for pecans and cranberries for raisins and threw in a tablespoon of Chia seeds. I live at 7000 feet altitude and this bread came out perfect and light and yummy. I had never baked with buckwheat flour before, only pancakes. Thanks for sharing!
Interesting adjustments to the recipe! I am so glad you enjoyed the pleasure of buckwheat in banana bread. Thank YOU for sharing!
-Ben