Buckwheat Flour Banana Bread

4 from 4 votes

A healthy, moist and delicious buckwheat flour banana bread. This recipe is gluten free, dairy free, refined sugar free and low FODMAP.

Prep Time15

Cook Time1 5

Total Time1 20

Course: lunchbox, Sweets

Cuisine: Dairy Free, FODMAP, Gluten Free

Diet: Diabetic, Gluten Free, Low Lactose

Keyword: banana bread, buckwheat flour

Servings:

Calories: 161kcal

Author: Sarah Bell

Equipment

1 Large mixing bowl
Fork or potato masher
Measuring Cups & Spoons
Whisk
Mixing Spoon
Loaf Tin
Baking Paper

Ingredients

3 tablespoon psyllium husk 15 grams
155 millilitres water 150 grams
380 grams ripe bananas skin off or approximately 3 medium bananas
⅔ cup extra virgin olive oil mild flavoured
3 large eggs
2 teaspoons vanilla extract
2 cups buckwheat flour
1 ½ teaspoons baking powder
½ cup coconut sugar plus extra for topping
pinch sea salt
1 teaspoon cinnamon ground
1/4 cup walnuts roughly chopped

Instructions

Preheat the oven to 180 degrees Celsius. Line a loaf tin with baking paper and set aside.
Measure out water and add psyllium husks. Stir to combine and then set aside. The psyllium husks will absorb the water and form a gel.
3 tablespoon psyllium husk, 155 millilitres water
In a large sized bowl, mash the bananas.
380 grams ripe bananas skin off
Add the eggs, extra virgin olive oil, vanilla extract and psyllium gel to the banana and whisk to combine.
⅔ cup extra virgin olive oil, 3 large eggs, 2 teaspoons vanilla extract
Sieve the buckwheat flour, cinnamon and baking powder over the top of the banana mixture. Add the coconut sugar and salt. Whisk to combine.
2 cups buckwheat flour, 1 ½ teaspoons baking powder, ½ cup coconut sugar, 1 teaspoon cinnamon, pinch sea salt
Pour the batter into the baking paper lined loaf tin and top with roughly chopped walnuts and coconut sugar. Place into the oven and bake for 65 minutes.
1/4 cup walnuts
After 65 minutes, remove the tin from the oven. Allow the banana bread to cool in the tin for 5 minutes before transferring to a cooling rack. Wait until room temperature before slicing.

Video

Notes

Nutrition facts are an estimate only.

Storage

Store Banana Bread in airtight container at room temperature for 1 day. After 1 day it is recommended to store in the fridge or freezer. If freezing banana bread, slice before freezing. Place pieces of parchment paper between each individual slice to make it easier to remove one slice at a time.

Variations

You might like to try our other banana bread versions:

Nutrition