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. All good things take time right?
In my experience, 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. No fancy equipment needed. Nor baking skills (that I wouldn't say I possess).
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. I initially created this recipe for those who felt they were missing out when avoiding gluten as they felt better that way/had Coeliac Disease. And not because gluten-free is "better." It's not. This simply happens to be a recipe without gluten.
And to the other often criticised ingredient: sugar. 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. Not because it's "bad" to have sugar. It's not. And that binary view of food is largely unhelpful. The conversation is nuanced. This amount is simply about what tastes good to me.
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!
There's also the option of turning these into donuts.
- 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)