Lighten up your traditional banana bread with this version of buckwheat banana bread. The grainy flour gives the bread a hearty taste but keeps the classic flavor.
Banana bread is always a good idea. However, it can sometimes be a little too sweet first thing in the morning. That's where this buckwheat banana bread comes into play. It takes everything you love about classic banana bread and lightens up the taste thanks to the addition of buckwheat flour.
Buckwheat Banana Bread Recipe
Let's be real — traditional banana bread is basically like a piece of cake. While I do love the sweet bread, sometimes it is nice to have something with a similar flavor that doesn't overwhelm the tastebuds. The buckwheat flour does just that in this recipe. The flour has more of an earthy, rustic taste than traditional flour.
Buckwheat flour is underrated when it comes to baking. The flour is loaded with protein and fiber, plus it is grain and gluten-free. Because the buckwheat flour is rustic and can sometimes fall to the bitter side. To combat the bitter flavor in this banana bread, I like to combine it with AP flour to balance out the taste.
Now, even though the flour in this banana bread recipe is lighter, I still like to keep things on the sweet side by adding chocolate chips. They are totally optional for the recipe, but chocolate and bananas are a combination that is pretty hard to resist.
Looking for a more traditional take on banana bread? Check out these banana bread muffins.
Why I Love This Buckwheat Banana Bread Recipe
- Simple and Quick - The recipe whips up fast and only requires one bowl.
- Freezer-Friendly - Save any extra slices in the freezer for a treat whenever you would like.
- A Light Treat - While this is still basically a slice of cake, it doesn't fall on the overly sweet side.
Ingredients Needed To Make Buckwheat Banana Bread
See below for all the details on what you'll need to make the full recipe.
- Buckwheat flour - The rustic flour gives a grainy flavor to the bread.
- Ripe bananas - Let your bananas sit out until they are brown for peak flavor.
- Oil - Keeps the banana bread nice and moist.
- Maple syrup - Adds a subtle sweetness to the recipe.
- Sour cream - Keeps the bread moist and rich.
How To Make Buckwheat Banana Bread
- Prepare
Preheat the oven to 350 and prepare a loaf pan with grease or parchment. Set to the side.
- Mix wet ingredients.
In a large bowl, mash the bananas until creamy. Then, whisk in the maple syrup, eggs, sour cream, and vanilla.
- Fold in dry ingredients
Add in the dry ingredients, folding them into the banana mixture. When the dry ingredients are mixed in, whisk in the oil.
- Add in chocolate.
If adding chocolate chips, fold them into the batter.
- Bake
Pour the banana mixture into the prepared loaf pan and bake in the oven for 50-60 minutes. Let the bread fully cool in the pan before removing.
Make Ahead and Storage
The banana bread is best enjoyed fresh but can easily be made ahead of time and stored in an airtight container until you are ready to serve it. The bread can also be made and frozen. For best use, slice the banana bread before freezing it in individual pieces. Then, wrap the slices in plastic wrap and store them in an airtight container for 2-3 months.
Tips and Variations
- Chocolate Overload - More chocolate is always a good idea, but keep the chips balanced here. You want about 1 cup of chips for an even flavor.
- Gluten-Free - Want to make the bread gluten-free? Buckwheat flour is naturally gluten-free, so swap out the AP flour for a 1-1 mix.
- Ripe Bananas - Let those bananas sit out for a few days until they are very brown. The browner and riper the fruit, the more flavor will shine through.
FAQs
Yes! Buckwheat flour is great when it comes to baking. The earthy flour is great to add to muffins, breads, and pretty much most baked goods. It works best when combined with another flour.
Yes, buckwheat flour is naturally gluten-free.
Not at all! The chocolate is optional but highly recommended.
Buckwheat Banana Bread
Ingredients
Method
- Preheat the oven to 350 and prepare a loaf pan with parchment or grease. Set to the side.
- In a large bowl, mash the bananas. Once they are mashed, add in the maple syrup, eggs, sour cream, and vanilla.
- Mix the salt, buckwheat flour, AP flour, and baking soda into the banana mixture. Continue mixing until everything is combined.
- Fold in the oil and make sure everything is fully mixed together.
- If adding chocolate chips, fold them into the batter.
- Pour the batter into the prepared pan and place in the oven. Bake the buckwheat banana bread for 50-60 minutes, or until a toothpick comes out clean.
- Let the banana bread cool in the pan until ready to serve.
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