Buckwheat banana bread
This is a healthy, filling, and super delicious buckwheat banana bread. It is very easy to make this bread and it's sugar-free, gluten-free, and, needless to say, it's vegan. It's perfectly moist and you will love it!
Ingredients
- 1 ½ cups buckwheat groats (green, raw)
- 2 bananas (very ripe)
- 10 dates (add more if desired)
- 4 tbsp cacao powder
- 2 tbsp coconut oil (or another neutral oil)
- ⅕ tsp salt
- 1 tbsp chickpea flour (or another type of flour: rice, all-purpose, oat)
- 1 tsp baking soda
- 2 tbsp lemon juice (or vinegar)
- 1 banana for topping
Instructions
- Soak the buckwheat overnight or for at least 6 hours. Then, rinse and drain well.
- Add the buckwheat groats to a blender, along with the banana, dates, cacao powder, melted coconut oil, salt, and chickpea flour. Blend.
- Pour the buckwheat mixture into a mixing bowl. Add the baking soda and lemon juice and stir right after you see the bubbles.
- Transfer the batter into a bread form (make sure to put some parchment paper on top or some oil to prevent sticking).
- Slice a banana in halves and place it over the top of the bread batter.
- Bake for about 40 minutes at 175 C/350 F. However, you might need to let it stay longer, for up to 1 hour since some buckwheat groats absorb more water than others. Check if it's done using the toothpick method.
- Let it cool for 10-20 minutes before serving.
Video
Notes
- Make sure to use raw buckwheat groats. The toasted ones have a different taste and smell.
- Baking soda is preferred over baking powder in this recipe (because lemon interacts well with baking soda and your banana bread will rise better than using baking powder). So, I advise you to use baking soda.
- You can add nuts, dried fruits, or chocolate chips to this recipe (not more than 1/3 cup)