A couple of years ago, I started testing and tweaking banana bread recipes to create a gluten-free loaf I could pack as a daily work snack. My criteria: I wanted a really tasty banana bread recipe that is low in sugar, used whole grain flours as a BASE (not just an additive), and was something I could feel good about eating on a daily basis. This recipe was the result, which I kept track of in a Word document titled “The BEST Gluten-Free Buckwheat Banana Bread.”
Since then, I’ve made amazing banana breads with oat, almond, even chickpea flour, but when I want the nutty, hearty taste of buckwheat, I always go back to this recipe. Give it a try, and let me know what you think!
- 2 cups buckwheat flour
- 1/4 cup coconut sugar
- 1 tbsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup coconut oil, melted
- 4 very ripe bananas, mashed
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tsp. vanilla extract
- Preheat your oven to 350 F.
- Melt your coconut oil, and set aside to cool slightly.
- In a large bowl, combine all your dry ingredients. In a separate bowl, combine all your wet ingredients (including the coconut oil). Fold the wet ingredients into the dry until just combined. Do not over-mix!
- Grease a loaf pan, and pour in your banana bread mixture.
- Place into the oven, and bake for 45-50 minutes. Keep an eye on the loaf, and be careful not to overcook. The bread should keep some of its moisture when fully baked.