Buckwheat Banana Bread

6/13/2015 02:57:00 PM

Buckwheat Banana Bread

Buckwheat banana bread! I was looking for a way to use up a bag of buckwheat flour, way too many overripe bananas in my freezer, and this recipe in Donna Hay Magazine's first issue of the year was the perfect solution. I think that buckwheat flour is my favourite of all the "healthy" flours - it has a great nutty flavour, and is really easy to use.  I find that buckwheat flour works easily in cakes, cookies and pancakes, and is easily substituted for regular wheat flour.

The recipe is very easy to make - essentially, it's just a matter of mixing dry and wet ingredients together, and baking.

Buckwheat banana bread, ready for the oven

Although this recipe was found in the Fresh and Light issue of Donna Hay Magazine, I definitely think of this banana bread as a sweet treat, rather than a "healthy" option. The fibre-rich buckwheat flour makes it a bit more wholesome and hearty than banana bread made with plain white flour, but there is still a lot of sugar in the loaf, in the form of coconut sugar and maple syrup.


Buckwheat banana bread

The bread had a wonderful spicy aroma from the cinnamon, a rich caramelly sweetness from the coconut sugar, and a nice bite from the buckwheat flour. Dee-licious.

I ate it for breakfasts throughout the week, sometimes spread with cream cheese, and always with a nice cup of tea.

Buckwheat banana bread, cream cheese, tea

Banana bread sandwich!

Buckwheat Banana Bread
Recipe from Donna Hay Magazine's Fresh and Light Issue (Issue 1 2015), with some slight adaptations from me

1.5 cups (225 grams) buckwheat flour
1 cup (220 grams) coconut sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 cup mashed ripe bananas
1 egg
1/2 cup (140 grams) unsweetened Greek yogurt
1/4 cup (60 millilitres) vegetable oil
1/3 cup (80 millilitres) maple syrup
2 teaspoons vanilla extract

Preheat the oven to 160˚C.
Place the flour, sugar, baking powder, bicarb and cinnamon in a large bowl and whisk to combine.
Add the banana, egg, yogurt, oil, maple syrup and vanilla and mix to combine.
Line a 21cm x 10 cm x 7 cm loaf tin with baking paper. Pour the batter into the prepared tin. Bake for 1 hour to 1 hour and 10 minutes, or until cooked when tested with a skewer. Allow to cool slightly in the tin before transferring to a wire rack to cool completely.

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  1. I have a bag of buckwheat that I need to use up. I've got to make a batch of this but perhaps in muffin form! Thanks Sarah :D

  2. Banana bread sambo with cream cheese? Why didn't I think of that!

  3. having it with cream cheese sounds strange and also intriguing...I have a block of philly I need to use and this could be a hit!

  4. having it with cream cheese sounds strange and also intriguing...I have a block of philly I need to use and this could be a hit!



My email address is sarahcooks [at] hotmail [dot] com.