Are you ready to indulge in a guilt-free treat that’s both delicious and nutritious? Say hello to our Vegan Buckwheat Banana Bread! This delightful loaf is not only gluten-free but also packed with the natural sweetness of ripe bananas and the wholesome goodness of buckwheat flour. Perfect for breakfast, a snack, or even dessert, this recipe will have your taste buds dancing with joy. With just 10 minutes of prep time and 45 minutes in the oven, you’ll be enjoying a warm slice of this moist, flavorful bread in no time. Dive into the world of plant-based baking and discover how easy and satisfying it can be!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1 cup buckwheat flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add the melted coconut oil, maple syrup, and mix well until all wet ingredients are fully combined and create a uniform mixture.
- In a separate bowl, sift together the buckwheat flour, baking soda, salt, and cinnamon to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your bread will be. Look for bananas with plenty of brown spots for optimal flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense loaf.
- Add Your Favorite Nuts: If you love a little crunch, feel free to add chopped walnuts or even pecans to the batter for added texture and flavor.
- Check for Doneness: Ovens can vary, so start checking your bread at the 45-minute mark. It’s ready when a toothpick inserted into the center comes out clean.
- Cool Properly: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents sogginess.
- Store Wisely: Keep any leftovers in an airtight container at room temperature for up to 3 days, or slice and freeze for longer storage.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 0mg
