Buckwheat Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fork or potato masher
- 1 Wire rack
Ingredients
- 3 medium ripe bananas mashed
- 75 gram brown sugar packed
- 50 gram granulated sugar
- 80 milliliter neutral oil or melted butter cooled
- 2 large eggs room temperature
- 80 milliliter milk dairy or non-dairy
- 1 teaspoon vanilla extract
- 160 gram buckwheat flour
- 60 gram all-purpose flour or oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 60 gram chopped walnuts or pecans optional
- 60 gram dark chocolate chips optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line the loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth.
- Add brown sugar, granulated sugar, oil (or melted butter), eggs, milk, and vanilla to the bananas and whisk until well combined.
- In a separate bowl, whisk together buckwheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and gently stir with a spatula until just combined and no dry patches remain.
- Fold in walnuts and chocolate chips if using, being careful not to overmix the batter.
- Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For best texture, avoid overmixing once the flours are added, as buckwheat can make the loaf dense if worked too much; using very ripe, spotty bananas will give better sweetness and moisture, and you can adjust sugar slightly to taste or based on add-ins like chocolate chips. If the top is browning too quickly, tent the loaf loosely with foil during the last 15 minutes of baking, and always rely on a toothpick test rather than just time. This bread keeps well wrapped at room temperature for 2–3 days, tastes even better the next day, and can be frozen in slices for quick breakfasts—just toast or warm gently in the oven to refresh the crumb.
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