Vegan Buckwheat Banana Bread (Clean)

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I have a favorite banana bread recipe. It’s heavenly.

But it has 8 tablespoons of butter, 2 cups of all-purpose flour, and 3/4 cup brown sugar. It tastes incredible, but it’s not exactly guilt-free. I’ll share the recipe some other time. In the mean time, you guys should make this banana bread.

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No butter, all-purpose flour, or brown sugar. Super healthy.

And guess what? It tastes pretty damn good.

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This recipe doesn’t have too many ingredients either!

Banana bread in general is just pretty great. I mean, c’mon, it has overripe bananas. Need I say more?

Even the non-bakers can bake banana bread, too. Well, as long as they don’t accidentaly substitute the flour for powdered sugar or something.

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I really love mashing bananas. Is that weird?

Subs: I used buckwheat flour, but I suppose you could try subbing part of it for another type of flour. I think it’d be good to sub it for a lighter flour, but I haven’t tried yet. Also, you could substitute 2 bananas for a cup (240ml) of unsweetened apple sauce.

Other notes: Personally, I can never wait for my baked goods to cool unless they’re cakes or cupcakes, but seriously, this banana bread tastes soo much better after you leave it for a while. It was good warm out of the oven, but the next day, it was just perfect. The bread will stay moist for days. I kept mine in an airtight container at room temperature.

Vegan Banana Bread

(Adapted from Green Kitchen Stories)

Serves 10

Ingredients:

  • 2 cups (280g) buckwheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 5 very ripe bananas, mashed
  • 1/2 cup (120ml) milk of choice
  • 3 tbsp olive oil
  • 1 tsp vanilla extract
  • 1/2 cup (100g) chopped nuts and/or seeds of choice (I used pecans, hazelnuts, almonds, and walnuts)

Method:

  1. Preheat oven to 175C or 350F
  2. Mix the buckwheat flour, baking powder, baking soda, and salt in a medium bowl
  3. In another medium bowl, mix the mashed bananas, milk, olive oil, vanilla, and nuts/seeds
  4. Fold the wet mixture into the dry mixture and stir to combine
  5. Pour into a greased 25x10cm (10×4 inch) loaf pan or 20cm (8 inch) round bundt pan
  6. Bake for 1 hour to 1 hour and 10 minutes
  7. Remove from pan and let cool completely for a few hours
  8. Serve

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10 thoughts on “Vegan Buckwheat Banana Bread (Clean)

  1. Wow – I would have never had the guts to try this. I love my buckwheat but then usually only use it for pancakes and similar. This is a fabulous recipe.

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    • I used to just stick with buckwheat pancakes too, and then I started to randomly substitute them in for other flours and found that it worked pretty well! Do try this 🙂 Thank you! x

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    • I supposed you could try baking with oat flour? (If you don’t have oat flour, then just process rolled oats in a food processor until the oats resemble flour). Perhaps light spelt flour? Or if you don’t mind using all-purpose flour, that might actually work best.

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