Description
This buckwheat banana bread is gluten free and dairy free with a soft, tender texture. It's made with buckwheat flour and only sweetened with bananas - no sugar added.
Ingredients
Scale
- 1 1/2 cups mashed banana (360g) about 3-4 large, ripe bananas
- 3 large eggs
- 1/4 cup avocado oil (or light olive oil)
- 2 tsp vanilla extract
- 1 cup buckwheat flour (142g)
- 1 Tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine mashed bananas, eggs, avocado oil and vanilla. Whisk until smooth.
- Add in remaining ingredients (buckwheat flour, cinnamon, baking powder, baking soda and salt) and mix until well combined.
- Pour batter into lined loaf pan.
- Place pan in middle rack of oven and bake at 350 degrees for 45-50 minutes.
- After baking, remove the loaf from the oven and cool 10 minutes in the pan. Then transfer loaf to a wire cooling rack.
Notes
For best results, please measure ingredients by weight (when given)