My favorite morning ritual is to sit by the window with my freshly brewed cup of coffee and enjoy a slice of toasted buckwheat banana bread with butter. Taking a moment before the day gets started, where I get to enjoy my breakfast, sets me up for a great day. What is the best part about morning ritual? You can create it too! 

It all starts with my buckwheat banana bread – and this is my absolute favorite banana bread recipe! It is just the right amount of sweet, the banana and maple sugar balanced with warming spices like cinnamon. It’s also made with olive oil, adding an extra layer of richness. It will definitely have you starting your day on the right foot!

Buckwheat banana bread & sustainability

Although not often thought about, one of the reasons why I love banana bread is because it helps to reduce food waste and repurpose the overripe bananas we would have never consumed alone. Reducing food waste is always paramount to every recipe I make. Whether it’s the bananas for this recipe, or freezing the peels of vegetables to make vegetable stock later on. The more of a food we can use, the better! 

Making your own buckwheat flour

In place of traditional all-purpose flour or my beloved whole wheat pastry flour, I used buckwheat flour for this recipe. While most grocery stores do sell buckwheat flour, you can also make it very simply. All you need to do is purchase buckwheat groats (or the buckwheat in its original form), place it in your food processor and blend until it forms a smooth powder. Then, place the flour in an airtight container and store it either in the pantry or the freezer to preserve its freshness even longer! It really is that simple.

Benefits of my buckwheat banana bread

Aside from how delicious my buckwheat banana bread is, it’s also suitable for those with dietary restrictions!

What is gluten?

Wheat, barley and rye all have proteins called glutenin and gliadin. When these proteins are combined with water, they form a protein called gluten.1 Gluten helps to give structure to baked goods.1 However, some people may have an autoimmune disease called Celiac disease, and some people may not be able to digest gluten and have gluten intolerance. For these individuals, they need to steer clear of gluten-containing products. Luckily, my buckwheat banana bread is completely free of gluten, because buckwheat isn’t actually a type of wheat. It is called a pseudocereal, as it has similar properties to cereal grains.2

The buckwheat banana bread is dairy free too? 

You heard that right! My buckwheat banana bread can be made with your favorite plant-based milk to make it completely dairy free. This is perfect for those with lactose intolerance, or those who have a milk allergy. You can also make this buckwheat banana bread vegan, by using a flax egg. To do this, combine 1 tablespoon of flax seeds in 2.5 tablespoons of water.3 If you plan to replace the egg with a flax egg, do this step first to allow the flax egg to sit and gel. 

I can’t wait to see how you enjoy your buckwheat banana bread. Share your morning ritual with me on Instagram at @ChefAbbieGellman!

Similar Pages

If you enjoyed my buckwheat banana bread, be sure to also check out my Healthy Banana Bread, my Banana Overnight Oats, and my Gluten Free Blueberry Muffins!

Resources

1. Gluten. Bake Info. https://www.bakeinfo.co.nz/Facts/Gluten#:~:text=When water is added to,of baking powder or yeast. Accessed February 25, 2021.
2. Buckwheat benefits – A health-boosting ancient whole grain – Erbology. Erbology USA. https://erbology.co/us/buckwheat-health-benefits-pseudo-cereal/. Published February 9, 2021. Accessed February 25, 2021.
3. Shultz D. How to make a flax egg. Minimalist Baker. https://minimalistbaker.com/how-to-make-a-flax-egg/. Accessed February 25, 2021.

Buckwheat banana bread

4.08 from 14 votes

Print Pin Rate

Course: bread, Breakfast, brunch, Dessert, Snack

Keyword: banana bread, dairy free, gluten free

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 1 loaf

Author: Chef Abbie Gellman RD

Ingredients

• 1 1/2 cups buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 teaspoons cinnamon
• 3 ripe ~1-1 ½ cups bananas, mashed
• 1/3 cup olive oil
• 1 egg beaten
• 1/3 cup cow’s milk or unsweetened almond milk
• 1/4 cup maple sugar
• ¼ cup maple syrup

Instructions

• Preheat oven to 350 degrees and spray a loaf pan with oil cooking spray
• In a bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
• In a second bowl, mix together bananas, oil, egg, almond milk, sugar, and syrup.
• Add dry ingredients to wet ingredients and fold together, mixing till just incorporated.
• Transfer batter to loaf pan. Bake for 40 to 45 minutes until a toothpick comes out clean.
• Allow to cool before serving.

Video

Notes

Note: stays in airtight container for up to 5 days or freeze slices in resealable freezer bags.