Are you ready to elevate your baking game with a delightful twist on a classic favorite? Say hello to Buckwheat Chocolate Chip Banana Bread—a scrumptious blend of wholesome ingredients that promises to tantalize your taste buds and warm your heart! This recipe combines the nutty flavor of buckwheat flour with the natural sweetness of ripe bananas and the indulgence of chocolate chips, creating a loaf that's not only delicious but also gluten-free. Perfect for breakfast, a snack, or even dessert, this banana bread will have your family and friends begging for the secret to your newfound baking prowess. Dive into this easy-to-follow recipe and discover how to create a loaf that’s as nutritious as it is irresistible!
Ingredients
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup sugar
- ½ cup chocolate chips
- 2 eggs
- �
- � cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little vegetable oil or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine 1 cup of buckwheat flour, 1 cup of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk these dry ingredients together until they are well blended and set aside.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. You can leave some small chunks for added texture if desired.
- Add ½ cup of sugar to the mashed bananas and mix until combined. Then, crack in the 2 eggs and pour in ⅓ cup of vegetable oil. Whisk everything together until the mixture is smooth and homogenous.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in ½ cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Slice the banana bread once it has cooled and enjoy your delicious Buckwheat Chocolate Chip Banana Bread!
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so a few lumps are perfectly fine!
- Add Extra Flavor: Consider adding a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavor profile of your banana bread.
- Chocolate Chip Variations: Feel free to experiment with different types of chocolate chips—dark, milk, or even white chocolate—for a unique twist!
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. Just make sure to wrap it tightly!
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the 60-minute mark. A toothpick inserted into the center should come out clean when it’s ready.
- Serving Suggestions: Enjoy your Buckwheat Chocolate Chip Banana Bread plain, or spread a little butter or nut butter on top for an extra treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 35mg
