Description
A delicious and moist banana bread made with buckwheat flour for a gluten-free option.
Ingredients
Scale
- 2 large ripe bananas (1 cup of mashed banana)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups buckwheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Line a 9×5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
- In a large bowl, add your bananas and mash with a fork or potato masher.
- Add brown sugar, granulated sugar, oil, milk, eggs, and vanilla extract. Stir until combined. Set aside.
- In a separate bowl, whisk (or sift) together the dry ingredients: buckwheat flour, baking soda, baking powder, cinnamon, and salt.
- Pour dry ingredients into the wet ingredients and stir until just combined.
- Pour batter into loaf pan. Tent pan with foil (remove halfway through baking). Bake for about 55-65 minutes, or until the top pops back when gently pressed (if an indent is left, your bread needs more time). Optionally, test with an instant read thermometer. Banana bread is done when the internal temperature reaches 200℉.
- Allow bread to cool before slicing.
Notes
- This recipe can be customized with nuts or chocolate chips if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 9g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg