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overhead photo of a loaf of buckwheat banana bread on a cooling rack, some slices sliced off to the right

Buckwheat Banana Bread

Robyn
A light and nutty banana bread that makes a delicious breakfast or snack and is great in lunchboxes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.

Notes

I use a mixture of flours in this banana bread recipe to get the taste and nuttiness from buckwheat flour, but being strong tasting it is quite an acquired taste and therefore mixing it with wholemeal flour prevents it from being overpowering. The plain white flour keeps the banana bread light in texture. If you love the taste of buckwheat flour, you can try increasing the amount of buckwheat flour and decreasing the amount of plain flour.
Leave the banana bread in the baking tin for 10 minutes to cool before you try to turn it out to the wire rack. If you do it whilst it’s hot it is fragile and ma crumble or break.
The best way to toast banana bread to create café style banana bread is to slice it thickly – around 2 cm thick then toast on a sandwich press. It only takes a minute!

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

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