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    Home » Baking Recipes

    Easy Banana Bread

    By Robyn | Published: Oct 24, 2019 | Modified: Jun 21, 2020

    TO THE RECIPE
    two loaves of banana bread on cooling rack
    An easy and super tasty banana bread which will make you want those bananas in the bowl to turn brown just so you can make it!

    three loaves of baked banana bread in a row on cooling rack

    Using buckwheat flour in this recipe gives the banana bread a slightly nutty note, which we love. I have also started to use this nutrient packed alternative to white flour as much as possible throughout my baking, it is more expensive than bleached white flour but I do believe in packing as many nutrients into each bite as possible; even better when I can do this and still enjoy cake!

    I hadn’t tried banana bread until we came on holiday to Australia over eleven years ago. Banana cake I had eaten: a slice eaten with a cup of hot tea; but not toasted and buttered, with coffee (and often on the beach).
    It soon became synonymous with us landing in Australia.
    Jetlagged and having not slept for over 30 hours, we would drag ourselves to a beach and order banana bread and large coffees. That would get us to lunch time.This banana bread recipe is one I have used for years. I have always gone through phases of loving bananas, and then suddenly going off them so they sit forlornly in the bowl; and Mini Jones is following this trend. But when you have a tasty, easy banana bread recipe on hand, then having leftover ripe bananas is not a problem!

    What is Buckwheat flour?

    Buckwheat, despite its name, is not a type of wheat, nor is it a grain. It is actually a fruit seed related to rhubarb. It contains no gluten and has no known allergens (and is probably why it featured heavily in my diet growing up, when the medical profession tried to see if food allergies were the cause of my symptoms of ME).

    Do I Have to Use Buckwheat flour?

    If you don’t have buckwheat flour, use the same amount of wholemeal flour.

    How do I make mini banana bread loaves?

    This recipe will make 3 small tins (12.5cm x 8cm) – as in the picture. Just reduce the baking time to 40-45 minutes.

    If you are looking for more baking ideas, why not have a look at my Chocolate Orange Drizzle Cake, Almond Flour Chocolate Chip Cookies, or, for something without chocolate, Lemon Shortbread

    two loaves of baked banana bread in the tins on wire cooling rack

    Buckwheat Banana Bread

    Author: Robyn

    A light and nutty banana bread that makes a delicious breakfast or snack and is great in lunchboxes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Course baking, Breakfast, lunchbox, Snacks | Lunchbox
    Cuisine modern australian
    Servings 10 slices
    Calories 265 kcal

    Ingredients
      

    • 125g (½c) butter/margarine - melted and cooled
    • 100 g wholemeal flour
    • 40 g buckwheat flour
    • 125 g plain flour
    • ½ teaspoon cinnamon
    • ⅛ teaspoon mixed spice
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 100g (½ c) soft brown sugar
    • 2 eggs lightly beaten
    • ½-1 teaspoon vanilla extract
    • 1 tablespoon golden syrup
    • 2 tablespoons milk
    • 2 large/3 small bananas peeled and mashed

    Instructions
     

    • Melt the butter/margarine and leave to cool.
    • Preheat the oven to 130°C fan / 150˚C / 277˚F convection / 300˚F.
    • Line a 12cm x 21cm (4½ inch x 8 inch) loaf tin with baking paper.
    • Place the wholemeal flour, plain flour, buckwheat flour in a medium sized mixing bowl. Add the cinnamon, mixed spice, baking powder, bicarbonate of soda and brown sugar and mix until evenly blended.
    • Add eggs, vanilla, golden syrup and melted margarine. Mix well then fold in milk and bananas.
    • Pour into the prepared tin and place in to the preheated oven.
    • Bake for 50 - 60 minutes, or until a skewer inserted in the centre comes out cleanly.
    • Cool in the tin for 20 mins. Then move to wire rack to cool completely.
    • Slice into 10 slices, serve either plain or with butter.

    Nutrition

    Calories: 265kcalCarbohydrates: 37gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 330mgPotassium: 193mgFiber: 2gSugar: 15gVitamin A: 516IUVitamin C: 2mgCalcium: 77mgIron: 1mg
    Keyword banana bread, buckwheat flour, over ripe banana recipe

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    Tips:

    To StoreKeeps for up to 5 days in the fridge.
    To freezeWrap slices individually and freeze for up to 1 month.

    « Spinach and Cheese Croissants
    Veggie Packed Lentil Bolognese »

    Reader Interactions

    Comments

    1. Sally says

      October 30, 2019 at 9:37 pm

      Banana bread is one of my favourite things – I always have it in my freezer for breakfast emergencies. Love the use of buckwheat flour for an gluten free alternative, will have to give that a try!

      Reply
      • Robyn says

        November 01, 2019 at 5:58 pm

        It is such a great snack to have in the freezer! Would love to hear how you go with the buckwheat flour Sally!

        Reply
    2. Sylvie says

      October 28, 2019 at 8:25 am

      Yuuum, I love a good banana bread and the idea of using buckwheat flour is great! I had also never had banana bread before I moved to Australia hehe

      Reply
      • Robyn says

        October 28, 2019 at 1:24 pm

        Thanks Sylvie! The buckwheat flour really adds a lovely flavour to the banana bread.

        Reply
    3. Alexandra @ It’s Not Complicated Recipes says

      October 27, 2019 at 8:33 pm

      I LOVE banana bread! I love the story behind how you came to love it also 🙂 can’t wait to try this delicious recipe!

      Reply
      • Robyn says

        October 28, 2019 at 1:23 pm

        Thankyou Alexandra, perhaps you will need a slice when you return from your awesome adventures! 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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