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 teaspoon 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.
¼ 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: