Clean recipe · theconsciousplantkitchen.com
Buckwheat Banana Bread
This Buckwheat Banana Bread is a gluten-free, egg-free, dairy-free banana bread with a soft and moist crumb and a classic taste.
Original recipe: theconsciousplantkitchen.com
- Yield:
- 12 servings
- Prep:
- 10 min
- Cook:
- 45 min
- Total:
- 100 min
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Ingredients
- 1 1/2 cups Mashed Ripe Bananas (equivalent 3 large bananas)
- 1/3 cup Mild-Flavor Olive Oil ((note 2))
- 1/3 cup Almond Milk ((note 3))
- 1 teaspoon Vanilla Extract
- 1/3 cup Maple Syrup ((note 4))
- 1 1/2 teaspoons Cinnamon
- 1 1/2 cups Buckwheat Flour ((note 5))
- 3 tablespoons Flaxmeal ((note 6))
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with a cooking oil spray. Set it aside.
- Peel and mash the bananas with a fork to make a smooth puree. Pack it in a measuring cup to get exactly 1 1/2 cups of mashed bananas. If you have mashed too much banana, store it in the freezer to use in smoothies.
- Place the mashed banana in a large mixing bowl with oil, almond milk, maple syrup, and vanilla extract. Stir to combine.
- Fold in buckwheat flour, flaxmeal, cinnamon, baking soda, and baking powder. Use a rubber spatula to combine and form a smooth banana bread batter.
- Pour the batter in the prepared loaf pan.
- Bake the bread for 45-50 minutes at 350°F (180°C). Cover the pan with a piece of foil after 30 minutes if the top browns too fast.
- If you like, press two banana halves on top of the bread batter.
- Insert a toothpick in the center of the bread up to the bottom of the pan, if it comes out wet or with crumb, keep baking in 5-minute increments until it comes out clean.
- Let the bread cool down for 10 minutes in the pan at room temperature, then on a cooling rack for 3 hours before slicing.