Buckwheat Banana Bread (Gluten-Free)
This buckwheat banana bread is soft, moist, and naturally gluten-free—made with buckwheat flour, almond flour, and a little arrowroot. It comes together in one bowl with simple ingredients and bakes into a tender loaf every time.
Servings: 10 slices
Ingredients
- 1 cup buckwheat flour
- ¾ cup almond flour
- ½ cup sugar
- 2 tablespoons arrowroot starch
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup mashed ripe bananas about 2 small bananas
- ¼ cup neutral oil
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup chopped walnuts or dark chocolate chips, optional
Instructions
- Preheat oven to 350°F. Grease a standard size loaf pan; line with parchment paper, if desired.
- In a large mixing bowl, whisk together the buckwheat flour, almond flour, sugar, arrowroot, cinnamon, baking powder, and salt.
- Add mashed bananas, oil, vanilla, and eggs.
- Stir until well combined.
- Fold in walnuts or chocolate chips, if using.
- Spread into the prepared loaf pan. Sprinkle top with extra nuts or chocolate chips, if desired.
- Bake at 350°F for 50-55 minutes. Check for doneness with a toothpick in center or digital instant read thermometer. Bread is done when toothpick comes out clean or internal temperature is 200-205°F.
Notes
For measurements in grams click "metric" button at the top of ingredients list.
Store in airtight container at room temperature up to 3 days.
