Vegan Buckwheat Banana Bread Recipe
This hearty vegan buckwheat banana bread is gluten free and refined sugar free. Enjoy it on its own or dress it up with a drizzle of nut butter and some fresh banana slices.
Servings: 12
Calories: 208kcal
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 3 large ripe bananas
- 1 cup unsweetened milk of choice
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 pinch of nutmeg
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1/3 cup melted coconut oil
- 2 cups buckwheat flour (spooned into the measuring cup—don’t scoop)
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Add the unsweetened milk, maple syrup, vanilla extract, salt, cinnamon, nutmeg, and apple cider vinegar, then mix well.
- Add the melted coconut oil and mix again.
- Add the buckwheat flour and baking soda and use a whisk to mix well.
- Pour the batter into a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Bake for 38 minutes at 350 degrees Fahrenheit (or until a toothpick inserted into the center of the banana bread looks clean upon removal).
- Let cool completely before removing from the pan and slicing.
Notes
- Store in an airtight container in the fridge for up to five days or in the freezer for up to three months.
- Optional additions include 1/2 cup each of dark chocolate chips, chopped pecans, or chopped walnuts.
Nutrition
Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 145mg | Potassium: 283mg | Fiber: 3g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg