I started using buckwheat flour quite recently to incorporate more gluten free flour options into my diet, mainly for making pancakes, and am really happy I tried it. At first I thought that buckwheat taste might be overwhelming, but it proved me wrong. You don't feel even a hint of buckwheat, especially if you're using ingredients that have a stronger taste, e.g. bananas, cinnamon, yoghurt, kefir, etc. I'm saying this, though, as a big fan of toasted buckwheat (and boy, it has a distinct flavour), so my opinion might be a bit biased.
However, be patient, let your body get familiar with new things and then decide HOW MUCH YOU LIKE IT. I already had quite a bunch of people try this banana bread and no one ever complained about buckwheat flour. Trust me, this is some bad*** stuff. In a good way, of course.
I hope this recipe inspires you to try out new things in your kitchen, too. Don't be afraid to experiment, you might simply fall in LOVE with the result.
1 cup - 250ml | 1 teaspoon - 5ml | Hands on time: 15 minutes | Total time: 1hr 5 mins
- 3 ripe bananas (+1 for decoration - optional)
- 2 medium eggs
- 1 cup of buckwheat flour
- 1/4 cup of brown sugar
- 1/4 cup of honey (or maple syrup)
- 1/3 cup of neutral tasting oil (e.g. unrefined sunflower oil)
- 1/3 cup of pecans (or walnuts), chopped
- 1 teaspoon of baking soda + a sqeeze of lemon juice
- 1 teaspoon of cinnamon
- a pinch of salt
- a pinch of nutmeg (optional)
Equipment needed: 1 bowl + 1 mixing spoon + 1 baking tin + parchment paper
Preheat oven to 160C (fan setting) or 180C (no fan). Take a large bowl and mash bananas in it with a fork - take your time to really mash them well. Beat in the eggs until fully incorporated then oil, brown sugar & honey, cinnamon, salt, nutmeg. Stir in baking soda mixed with a squeeze of lemon juice. Stir in the buckwheat flour and finally - chopped pecans. Let the mixture stand for 5 minutes before pouring it into a baking tin lined with baking paper. Decorate adding banana slices on top if you like, sprinkle some brown sugar and place in the oven for approx. 45-50 minutes or until a toothpick inserted into the centre of banana bread comes out clean or with just a few moist crumbs. Flip over onto a cooling rack, let cool and then serve.
1. Start checking if your banana bread is done after 40 minutes as baking times may vary due to actual oven temperature, baking tin material and colour, depth of your baking dish, etc. Better safe than sorry!
2. You can use walnuts instead of pecans or a mixture of both if you like. I chose pecans because they aren't bitter.
3. If you decide to use a different type of fat, make sure it's the kind that stays liquid even at lower temperatures - this way your bakes will turn out more moist as the fat won't solidify. In this case butter or coconut oil wouldn't be a good choice because these fats firm up as they cool.
I love to see kitchenJulie readers getting inspired to cook, so if you make this recipe, don't forget to tag me on instagram: