Are you craving a moist, delicious banana bread that's not only gluten-free but also incredibly easy to make? Get ready to transform your baking game with this revolutionary Buckwheat Flour Banana Bread recipe that will have your taste buds dancing and your kitchen smelling like heaven! Imagine creating a perfect, tender loaf with just one bowl and minimal effort - no complicated techniques, no endless dishes, just pure, wholesome deliciousness that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Gluten-Free
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 2 eggs
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 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 completely using a fork until they are smooth and creamy with no large chunks remaining.
- Add the eggs to the mashed bananas and whisk thoroughly until well combined and slightly frothy.
- Pour in the honey and melted coconut oil, stirring continuously to create a smooth, homogeneous mixture.
- Sift the buckwheat flour, baking powder, baking soda, and salt directly into the wet ingredients to prevent lumps.
- Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until everything is incorporated. Be careful not to overmix, as this can make the bread tough.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Optional: Sprinkle some additional buckwheat flour or chopped nuts on top for extra texture and visual appeal.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- 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, or refrigerate for up to a week.
Tips
- • Choose overripe bananas with dark spots for maximum natural sweetness and moisture • Make sure your coconut oil is melted but not hot when mixing to prevent scrambling the eggs • Don't overmix the batter - mix just until ingredients are combined to keep the bread tender • Use parchment paper overhang for easy bread removal and perfect slice presentation • Let the bread cool completely before slicing to help it set and maintain its structure • For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients • Store in an airtight container to maintain freshness and prevent drying out • This bread freezes beautifully - wrap tightly and store for up to 3 months
Nutrition Facts
Calories: 200kcal
Carbohydrates: 25g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 35mg
