I have a fairly serious love for banana bread.
Chilly days (or any days let’s be real), warming cups of tea and freshly baked, glorious banana bread. So much yes to that.
Besides what else do you do with stinky, overripe bananas?
I’ve been making this recipe since 2015 and it initially took me a whole heap of recipes to crack this loaf of deliciousness. But then I never looked back. To the point that I actually turned it into a DIY mix in 2016. Did you know that I have my own line of DIY mixes to make your life easier and healthier?
More on that later….
This recipe is a great one to bake on the weekend and if you can refrain from eating it all (do your best), you’ll have better-than-cafe banana bread for the week ahead. Snacking heaven!
Homemade baked goods never fail to impress.
Baking to me in the past has meant too many ingredients, a heap of washing up and very often – a failed attempt!
If you too have felt this way then you’ll love this recipe even more. And if this still freaks you out did you know that I created a DIY mix from this recipe so that you can literally do no wrong!? Y0u’ll see it below sold as a solo mix and also as a bundle.
My banana bread recipe is simple + delicious.
Using buckwheat flour as the base dry ingredient and accessing it’s nutty, unrefined, nourishing and yes! gluten-free properties.
As bananas contain natural sugar, I’ve only included a small amount of additional sweetener in the form of either honey or maple syrup to this recipe to round it out nicely.
You might even have the ingredients for this recipe in your pantry already and who doesn’t love that!
Working with what you’ve got.
Once you make this variety you could by all means substitute banana for a savoury vegetable selection. Zucchini and carrot work a treat – 2 cups grated for the former and 3 for the latter option. The addition of walnuts would be divine! Pop in 1/4 cup roughly chopped walnuts for this option.
Should you experiment with the veggie options, personally I wouldn’t add more sweetener, especially as carrots are a sweet vegetable though use your judgement. I’d recommend only adding a touch of maple syrup or 1/4 cup chopped fresh dates instead. Enjoy experimenting though because it’s very individual!
- 1½ cups buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda (bicarbonate)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla powder or 2 teaspoons extract (if using add with
- 4 medium overripe mashed bananas
- 1 egg
- ¼ cup macadamia or olive oil
- 2 tbsp maple syrup or honey
- Preheat oven to 160 degrees Celsius (electric)
- Line loaf tin with baking paper
- Combine all dry ingredients in a large mixing bowl
- In another bowl, whisk egg and add to dry ingredients
- Add remaining wet ingredients to dry ingredients bowl
- Fold into mixture well
- Pour into loaf tin
- Bake 60 minutes until golden and cooked (use a skewer to check the centre)