Moist Buckwheat Banana Bread

5 from 1 vote

This quick and easy moist buckwheat banana bread is a 1-bowl recipe and has an irresistable earhty flavor!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat banana bread, buckwheat banana cake, buckwheat flour banana bread, moist buckwheat banana bread

Servings: slices

Calories: 130kcal

Cost: 5$

Start preheating the oven to 350F/175C.
Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.
3 ripe bananas
Add the wet ingredients to the bowl with mashed bananas and mix until evenly incorporated.
2 eggs, ¼ cup milk, ⅓ cup sunflower oil, 1 teaspoon vanilla extract
Add the dry ingredients to the mixing bowl and stir them in until evenly combined.
Add your add-ins now if using (chocolate chips, walnuts, pecans, dry fruit, etc.).
225 grams light buckwheat flour, 50 grams sugar, 1½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 1 cup add-ins of choice,
Line the bread pan with parchment paper or spray it with non-stick oil.
Pour the batter into the bread pan and smooth it out with a spatula. Add a sliced banana to the top for decoration (optional).
Transfer the pan to a preheated oven and bake for 55 minutes or until a toothpick comes out clean.
Place your buckwheat banana bread to a cooling rack and let it sit for at least 15 minutes. Slice and enjoy!

Storage

- Keep the bread in an air-tight container in the refrigerator for up to 4-5 days.

- You can freeze the slices for up to 3 months. Store them in a freezer-friendly container or bag.

Tips

Once the banana bread is in the oven, don't open the oven door until it's done or the bread will collapse!
Let the banana bread cool down for at least 30 minutes to avoid extra gumminess.
Use a kitchen scale to ensure your measurements are correct (see the "metric" option in the recipe card).