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Buckwheat Banana Bread

Prep Time 5 minutes
Cook Time 50 minutes
Servings 1 loaf

Ingredients

  • 2 cups mashed very overripe bananas (mostly or entirely black!)
  • ¼ cup olive oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 1½ cups buckwheat flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • Toppings: seeds, chopped nuts, or chocolate chips (optional)

Instructions

  • Preheat the oven to 350F. Lightly butter/grease a standard loaf pan and line with parchment paper.
  • In a large bowl, mash the bananas. Whisk in the olive oil, eggs and vanilla until combined. Use a rubber spatula to stir in the flour, cinnamon, baking soda, and salt. Transfer to the loaf pan and top with seeds, nuts, or chocolate chips (if using).
  • Bake for about 50 minutes, or until a toothpick, cake tester, or knife comes out clean.
  • Let cool for a bit, then slice and serve with plenty of butter, honey, and sea salt (if using).

Notes

Substitutions:

  • Use any other whole grain flour for buckwheat, or do a mix!
  • Add more spices - ginger, cardamom, etc…
  • Sweeten it up by adding 1/4-1/2 cup of sugar, coconut sugar, maple syrup or honey
  • If your bananas aren’t SUPER ripe (I’m talking totally black!), then add sweetener.
  • Add chocolate chips to the batter or on top!

Storage:

  • Store in an airtight container:
    • In the fridge for up to 1 week.
    • On the counter for up to 5 days.
    • In the freezer for up to 3 months.

Leftovers + Repurposing:

  • Pop leftover slices in the toaster or microwave to warm it up a bit.
  • Even better, toast it in a pan with some butter until golden and crisp.
  • Top with butter, sea salt, and a drizzle of honey!