Buckwheat Banana Bread

1 ¾ cups (210 g) buckwheat flour

⅓ cup (75 g) sugar (pure cane, coconut sugar or maple syrup)

2 heaping teaspoons cinnamon

2 heaping teaspoons baking powder

Pinch of mineral salt

4 large, very ripe bananas, mashed (about 1 ¾ (410 g))

⅓ cup (75 ml) light flavored olive oil, coconut oil (in liquid form) or hazelnut oil

2 teaspoons vanilla extract

Preheat oven to 350 degrees F.
In a medium/large mixing bowl, combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Add the mashed bananas, oil and vanilla, mix to combine. Place batter in a lightly greased 9×5 loaf pan and bake on the middle rack for 50 minutes. Remove from oven, let cool about 10 minutes and enjoy.
Pairs wonderfully with a little homemade almond butter!
Leftovers can be stored covered on the counter for up to 3 days or in the refrigerator for up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.
Makes 8 – 10 slices

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍞Bread

Cuisine🇺🇸American

Occasions🍳Breakfast📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 1h