Buckwheat banana bread! Gluten free/dairy free/no sugar

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I swear I make a new rendition of banana bread every time the craving hits. I don’t ever use a recipe, I just throw together whatever flours I have on hand, and combine it with the proper amount of  liquids and leavening agents. They always taste good, but getting the perfect texture and desirable look is tricky when making healthier recipes. I nailed all components with this one, so I decided to write it down. Its moist, fluffy, looks like real banana bread and perfect with a big spoonful of almond butter on top. There is absolutely no sugar in this recipe, just 4 very ripe and spotty bananas. By all means you could always add a few tbsp of any liquid sweetener like raw honey or maple syrup! I do this when I am serving this to company or craving more of a sweeter treat!

  • 4 VERY ripe bananas (if your bananas aren’t brown and spotty, DON’T make this yet, wait until they are! I don’t add any sweetener to my banana bread, so these must be ripe unless you want tasteless banana cardboard lol)
  • 2 eggs (sub flax eggs if vegan)
  • 2 tbsp melted coconut oil and 2 tbsp melted ghee (if vegan, do all coconut oil)
  • 1/2 cup coconut yogurt (if you don’t have this you can sub organic greek yogurt or 1/4 cup of any plant based milk)
  • 1 cup LIGHT buckwheat flour (make sure it is light or this will NOT turn out ***see note***
  • 1/2 cup almond meal/flour
  • 1/4 cup oat flour or extra almond meal/flour
  • 1tsp vanilla bean powder (or extract)
  • 1tsp ground ceylon cinnamon
  • 1/4tsp cardamon
  • 1tsp baking soda
  • 2tsp aluminum free baking powder
  • 1/2 tsp pink salt
  • ***OPTIONAL*** 2-4 tbsp of any liquid sweetener like raw honey, maple syrup or date syrup (I personally don’t use, but if you or your family is used to a sweet banana bread I highly recommend, and then slowly decrease over time)

Pre-heat oven to 350 F (175 C)

In a large bowl mash all 4 bananas, whisk in eggs, coconut oil/ghee, coconut yogurt and vanilla.

In a separate bowl combine buckwheat, oat and almond flour, baking soda and powder, salt, cinnamon and cardamon.

Combine wet and dry ingredients until just combined, don’t over mix! Pour into a coconut oil greased pan and bake for 40-60 minutes depending on what sized pan you used. Check for doneness by poking a knife in the centre until it comes out clean.

I like to enjoy mine smothered with almond butter, (or any nut butter) a sprinkling of bee pollen, chia seeds and cacao nibs. Straight up classic, warmed up with salted butter or ghee is always good too! If it lasts more than a few days (probably won’t) I use leftovers as a base for banana bread french toast.

***NOTE*** This recipe will only work using LIGHT buckwheat flour. Light buckwheat flour is ground from the buckwheat seed after the hull has been removed. Dark buckwheat flower is ground with both the seed and hull. The texture is completely different. With the hull intact, it produces a grainy, dark and bitter flour, not desirable what so ever. I love bobs red mill products, but DO NOT use there buckwheat flour for this recipe, it is the dark kind and will not give desirable results.

 

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