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.
Abosolutely love this recepie. Its hard not to eat the whole lot in one go. Delicious!!
Thank you! I’m glad you enjoy it.
-Ben
These are awesome! I’ve been trying to eat less wheat and I feel much better for it. I’ve been looking for good buckwheat recipes and this is the best I’ve found, by far. The only changes I made were: using 2 whole eggs, using avocado oil instead of olive, and making the recipe as muffins (made 12 smallish muffins). I also had to omit the nuts this time, but I’m sure they will make the recipe even better when i use them. Only problem is I can’t seem to stop eating them. Bravo!!!
Thank you very much! I am so glad you enjoy the recipe. Very fascinating how you decided to use the avocado oil! I will have to try that. Great ideas and great cooking.
-Ben
I’m gluten-intolerant so was looking for a 100% buckwheat flour recipe and this one is amazing! This is going a new staple.
I am so glad! Thank you! please tell me how you like it.
-Ben
Took considerable willpower to not eat the lot in one go! Even my boyfriend who is practically allergic to anything not made from white flour and sugar loved it. I subbed homemade apple-pear sauce for the oil to cut the fat, and used maple syrup in place of honey, and it turned out light, but moist and with a fine crumb. Had the rest for breakfast with unsalted butter and hot coffee!
I am so glad you liked it, and I am very glad to hear you add some nice touches of your own! Very interesting with the maple syrup. Thank you very much!
-Ben
i just made this today and wanted to just say what a good recipe it is! one of few which uses pure buckwheat flour and it still turned out really nice, the only changes i made were using butter instead of oil and i omitted the extras and the sugar.i also used 2 whole eggs and added some ground ginger.
Thanks for the compliments! I am very glad you liked the recipe, and I enjoy how you switched it up. I’ll have to try some of your suggestions!
This recipe is winner! I just made a load and I love it. I made a couple of small changes – 6 tbsp of maple syrup instead of the sugar and honey and I added an extra 1/4 cup of buckwheat flour to compensate for the extra liquid. It is delicious in every way. This is a gluten, dairy free dream of a recipe!! Thanks for posting – I will definitely pass this recipe along to everyone.
Thanks a lot! I am so glad you enjoyed it. I always love to hear a chef tweaking the recipe, because that’s what I do all the time! It makes the experience even more rewarding. This recipe is indeed great as a gluten-free and dairy-free recipe!
I LOVE this recipe! This is the first bread I’ve ever made (only a few days ago) and even though I didn’t have a measuring cup (I just sort of eye-balled the quantities), the bread turned out delicious!!! Everyone in my family loved it and has been begging for more. A new loaf is in the oven right now 🙂 Thank you, Ben. You are an inspiration!
I am so glad to hear! That is truly fantastic, and I am pleased to be an inspiration! Yeah, that is one of the nice things about banana breads like this. Precise measuring is not necessary. In fact, it makes it even more fun to go off the book!
-Ben
I just had to make this today. And for the first time my housemate who normally hates anything I make that is healthy adores it. I made muffin like cakes too and as I had run out of walnuts I doubled the raisins (super nice), I also used 2 whole eggs not just the 1 white and 1 whole egg. I love a bit of spice so halved the cinnamon and replaces the half with ginger. Tasty! And as I am on a sugar free diet did not add the sugar and it was super lovely and sweet still.
Loved using buckwheat on its own, I normally use it in pancakes and mix my flours for cakes.
Good job! thanks for sharing.
Thanks so much! I am so happy to hear it was a success!
Sounds like you made some lovely adjustments. The touch of ginger is interesting, so I’ll have to try it!
-Ben
My bread is in the oven now, can’t wait to try it! You should definitely try buckwheat chocolate chip cookies… I prefer buckwheat now over regular flour any day!
oooooo.. buckwheat chocolate chip cookies sounds fantastic!
Yeah, buckwheat is a fantastic flour!
-Ben
I just made this today. I made cupcakes/muffins instead of a loaf. And I eliminated the nuts. Turned out fabulous ! How interesting buckwheat flour is! Turned out really fluffy and such a rich flavor. Perfect as a breakfast muffin. Thanks for the recipe !
I am so glad you enjoyed the recipe! Thanks so much!
I haven’t tried them in muffin form, but it’s a great idea! Buckwheat really does give a boost of flavor, and a new texture to the dish.
-Ben
great job Ben
You make me hungry
thanks
Haha, thanks! That line you say is always my favorite, Uncle Johnny!
-Ben