Buckwheat Banana Bread (Recipe)

I’ve been doing some major cooking since the beginning of the New Year.

What a joy to get back to my Sunday farmers’ market and familiar kitchen! The last months of 2011 were filled with lots of excitement, from several trips (including Berlin and New Mexico) to some fun Parisian restaurant discoveries – promise to keep you posted on all that soon.

There’s nothing like getting back to cooking though, and this recipe for Buckwheat Banana Bread is fitting to start off a healthy new year. Since moving to France, I’ve been a fan of galettes de sarrasin (buckwheat crepes), which are savory and traditionally eaten before sweet crepes. I’ve been experimenting with incorporating more buckwheat flour into my baking. Usually, I mix it with regular white flour, but I wanted to try making 100% gluten-free bread, so used only pure buckwheat for this recipe. The health benefits of buckwheat are numerous (high in protein, fiber, B vitamins, amino acids…). It’s also a great alternative for those who can’t tolerate gluten because, despite its name, buckwheat is not wheat, but a fruit seed.

When I make banana bread I’m always worried it’ll be either too dry or not cooked enough. I actually think the buckwheat, which isn’t too compact, actually helped with this problem. I also tried an experiment by whipping lots of air into the bananas before combining them with the rest of the ingredients. Whatever the secret, this recipe worked well for me. The bread tasted yummy, yet healthy at the same time.

Random thought: For a couple years now I’ve been using a kitchen scale to weigh butter. It is so much easier that scooping chunks of cold butter into my measuring cups! I’d definitely recommend equipping your kitchen with one, especially if you’re an American cook living abroad or simply enjoy using European recipes. I still tend to use my American measuring cups and spoons for the rest though, so bear with me as I try to find “balance” in my proportions!


Shopping List

120 grams salted butter (about half a cup)

3 very ripe bananas

1 ½ cups buckwheat flour

2 teaspoons baking powder

1/3 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon cinnamon

¾ cup fresh, chopped walnuts


Recipe:

1. Melt the butter and set aside.

2. Whip the bananas with a hand blender until they are smooth and airy.

3. Add the sugar, egg, vanilla, cinnamon and butter to the bananas.

4. In a separate bowl, combine the flour and baking powder.

5. Add the wet ingredients to the dry.

6. Mix in the walnuts, but don’t over work the batter.

7. Bake at 180°C or 350°F for about 30 minutes (until the center is fully cooked). Note: if the top begins browning too quickly, cover with a piece of foil until the center catches up.

This bread keeps well for several days in an airtight container. It’s nice toasted for breakfast.

30 thoughts on “Buckwheat Banana Bread (Recipe)

  1. Thanks very much for sharing your recipe! My husband had two pieces and declared he could have a third! I am GF so was excited to find a way to find buckwheat that I would enjoy – haven’t historically liked it too well. So thanks again!

  2. So glad you and husband liked the recipe. Since some members of my family are also GF, I’m discovering there’s a lot we can do with buckwheat.

  3. Don’t know what I did wrong as I followed the recipe perfectly. It was rather dry so I had to had milk.

  4. Just came out of the oven. Yum yum. I added about 150 ml of goat’s milk after mixing the initial wet ingredients and it still turned out wonderful. I was afraid I overmixed it but it turned out great. I didn’t have nuts on hand but it was fine. It is lighter than most of my previous banana bread recipes using regular flour and I really like how this one tastes guiltless — not too sweet and it was fluffy.

    I baked it for a total of one hour. I used a Silpat liner in a glass loaf pyrex.

    I must admit, this is not allowed in my paleo diet but I will try using coconut flour next time.

    Thanks for the recipe.

  5. Glad it turned out so light and fluffy. I’m intrigued by the goat’s milk. That’s what I love about cooking – listening to your ingredients and adding whatever they call out for. Coconut banana bread also sounds wonderful!

  6. I made a triple batch tonight. Just after I put them in the oven, I realized that there’s no salt in the recipe. Please tell me that you deliberately left out the salt. I’d hate to have three loaves of bread turn into “flops” because salt was forgotten. :-/

  7. Sooo…. What happens when you substitute coconut oil for butter?
    Was gonna try it, but alas, no eggs in the house right now.

  8. Sounds like a great idea. I’ll have to try it.

    As for the salt, yes, I purposely left it out. I used salted butter instead.

  9. Thanks for the yummy recipe! The buckwheat works great!!! My gluten/dairy free son loved them. Super moist and flavorful.

  10. Thank you, thank you!!! I LOVE banana bread and I have been eating ployes (french lunchtime pancake/crepe like product) all of my life and I’m doing a GF project for school specifically using buckwheat because I think its amazing and found your recipe. I’ll be creating it tomorrow. Thank you for sharing your seemingly easy and yummy recipe!

  11. haha, I just read that you now live in Paris… guessing you know what a ploye is now! lol

  12. Thanks for your comments. This is still one of my favorite recipes. Actually, Kamie, I have to admit, I didn’t know what a ‘ploye’ was. Just looked it up – always something to learn!

  13. I am going to give this a shot this morning since I have all the ingredients in the house except for walnuts – going to substitute chocolate chips so will let you know how it comes out…can’t wait to taste it!

  14. Thank you very much for this recipe… incredibly simple, yet so tasty!
    I love that its made with buckwheat flour which I mill myself..I may substitute maple syrup next time.
    Thanks again!!

  15. This recipe turned out perfectly! My body doesn’t handle gluten well so this was a tasty recipe! I think it prob could do with just 3 tbsp of sugar since the bananas add so much sugar. Thank you!

  16. I agree. The riper the bananas, the sweeter they seem to be. Since I posted this, I’ve been using less and less sugar – gives more power to the other ingredients!

  17. This recipe is amazing! It just came out of the oven and I can’t stop eating it. I added 1/4 cup yogurt to the bananas and that made it extra moist. Delicious!

  18. Thanks so much for this recipe. Baked it yesterday and it has already been devoured. All the family loved it. I used 1/4 cup sunflower oil instead of butter and added 1 teaspoon pink Himalayan salt. Great taste…Will make it again pretty soon…

  19. I made this banana bread this afternoon and its wonderful! Thank you. My husband is working towards being gluten free and he gobbled this up.

  20. Everyone says I am a great cook especially baking and I have to say this buckwheat banana loaf is delicious. I have a gluten problem and diabetic (rarely eating my own desserts now, so sad :( ) so I used splenda instead of sugar. Had to bake 45 minutes; it has a nice crisp outside and soft and moist inside…I believe whipping ripe bananas and sifting the buckwheat a few times makes this recipe very light and a really good banana loaf. Good for you….

  21. Mary, I agree with you about sifting the flour. I’ve started doing it for all my baking by simply shaking the flour through a fine sieve. What a difference in terms of light and airy!

  22. I’ve got my in the oven. Used flax for egg and honey for sugar. Added a little almond flour bc I ran out of buckwheat and used goats butter. I didn’t read carefully enough to see salted butter so sprinkled it w salt 10 min into bakig. We will see…

  23. I’m experimenting with buckwheat flour, and after searching the internet for a recipe to use some ripe bananas up I found your recipe. It was my first time baking with buckwheat. It came out perfect and an easy recipe to follow. Went down well with hubby too! I like this recipe because it is not too sweet. I am also cutting out gluten so this was perfect! Thank you. (UK) – I had fun converting cups into grams! :) – so I crossed my fingers when it went in the oven and beamed a smile when it came out! I would love to try your chocolate banana receipt but you use oat bran, could you try with buckwheat ;) !

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