Buckwheat Banana Bread

Gluten free baked goods are tough.

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They really run the gamut when it comes to texture.  Either your cookie is too crumbly and will spontaneously combust and eject a dust storm of crumbs into the air before you even touch it….

or you excitedly take your loaf of bread out of the oven, your tastebuds primed for fluffy goodness, only to discover it would make for a better tool to hammer a nail into the wall with.

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I would love to claim that I “accidentally left out some bananas for an extended amount of time and thought, oh, hm, I’m so clever I’ll just whip them up into a banana bread recipe ON THA FLY.”  Ha. I bought these bananas, stashed them underneath the kitchen sink for longer than I want to admit, and then wrote a note warning my roommate of their potential to rot and cause the apartment to smell somethin’ foul.  I used prop bananas in the other photos. Check these out:

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YIKES.

***Side note: No humans died after the eating of this banana bread.

***Other side note:

This buckwheat banana bread is hearty, rustic, and comforting.  Despite it being gluten free, vegan, AND refined sugar free, it’s got a super moist and chewy center while still maintaining a hard and crispy crust.  I was a little discouraged when the bread didn’t rise as high as I wanted it to, and I speculate that if you were to use real eggs instead of the chia eggs (if you’re not vegan or sensitive to eggs) you would have a much higher (like, Cheech and Chong high) loaf of banana bread.  Eggs really have a tremendous amount of functions in baked goods.  Usually I can get away with chia and flax eggs when baking sans wheat flour, but it gets tricky when you’re trying to accomplish both!  Try it and let me know how it turns out!

Buckwheat Banana Bread

  • 3 mashed bananas (dark and spotty preferred)
  • 3 T coconut oil
  • 1 cup oat flour (can make from rolled oats)
  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 2 T ground flax meal
  • 2 chia eggs (2 T chia seeds mixed with 6 T water)
  • 1/2 non-dairy milk (I used vanilla almond milk)
  • 1/4 cup + 2 T honey or agave nectar
  • 3 T applesauce
  • 3 tsp vanilla
  • 4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  1. Preheat your oven to 350! Grease and flour (aka spray with cooking spray or smother with some form of oil and then sprinkle some flour on top and shake it off) a small 9″ standard 1-lb loaf pan.
  2. To make the chia egg, simply mix together 2 T chia seeds (can also use ground flax seeds) with 6 T of water and let sit for 5-10 minutes.  Or you could see my recipe here for instructions and a better description.
  3. In a food processor, pulverize one cup of rolled oats into a flour consistency.  Dump the flour into a large bowl along with the buckwheat flour, 2 T of ground flax meal, almond meal, cinnamon, nutmeg, baking soda, baking powder and salt.  Stir to combine.
  4. In another bowl, mash the (preferably on the verge of death/black) bananas with a fork.  Then stir in the coconut oil, chia/flax egg, non dairy milk, applesauce, honey/agave, and vanilla.  Mix thoroughly.
  5. Pour the wet ingredients into the dry and stir until just combined.
  6. Pour batter into the loaf pan and bake for 45 minutes – 1 hour.  I would check after 40 minutes, but my bread took about 57 minutes.  It really varies, but the bread is done when you stick a fork in there and the prongs come out relatively clean.
  7. Wait 10 minutes (THIS IS THE HARDEST PART.) I get palpitations just thinking about it.  Then flip upside down onto a plate and wait another 10-15 minutes before slicing.  Oh, the agony.
  8. Enjoy warm. If reheating, use the toaster. And also topping a slice with peanut butter= gold. FYI.
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