I recently found a Buckwheat Banana Bread Recipe but wanted to put my own spin on it. I have been choosing more gluten free options and am always on the look out for less sugar!
Eating and making Banana Bread, reminds me of times in the kitchen with my mom and grandmother. It’s one of those things where I have made their recipe but I swear it will never be as good as when they make it! For myself, my love and the kids, I enjoy making baking and cooking as easy as possible because for 1- I care about what we consume and 2-I don’t like using a lot of time to make a meal!
As always, use your intuition! If you like more of something add more of that or if you don’t see something on here that you like, such as walnuts, feel free to add it! Trust your taste buds and trust the Self!
- 2 cups gluten free flour (I love red mill)
- 1/3 cup or maple syrup
- 2 heaping teaspoons cinnamon
- 2 heaping teaspoons baking powder
- pinch of mineral salt
- 4 large, very ripe bananas, mashed
- 1/3 cup (75 ml) light olive oil or coconut oil
- 2 teaspoons vanilla extract
- 1/3 of vegan and sugar free chocolate chips
- 1/3 cup buckwheat (I use red mill and the kind you cook but don’t cook it)
- 1 spoonful of coconut butter (you can use more or less)
- sprinkle in chia and hemp seeds
Preheat Oven to 375 degrees F. If you are pro, you can mix the dry separate from the liquid but I don’t I just mix everything together in one bowl and away we go!
Gently grease the loaf pan of choice (I use Earth Balance Vegan Butter)
Cook for 45 minutes-An hour. The oven I used to have took long but the oven we have now cooks super fast.
The recipe turned out soooo good, after about two days the bread got “cumbly-er” but that I feel is normal with Gluten Free flour. I would also like to try this sometime with Almond Flour. To receive 6 FREE recipes go to my website here: www.julianenowe.com and you will find the offering in the heading !