Description
A healthy and delicious Buckwheat Banana Bread recipe that is naturally gluten-free and vegan. You only need 45 minutes from beginning to end to obtain a super moist, comforting, satisfying and guilt-free treat.
Ingredients
Units
Scale
- 1 cup buckwheat flour
- 1/2 cup gluten free oat flour
- 1 tbsp ground flax seed (+ 1 1/2 tbsp water)
- 1/2 tsp vanilla extract, or vanilla beans from 1/2 vanilla bean pod (I used the latter)
- 3/4 tsp cinnamon
- 3/4 tsp sea salt
- 3 tbsp pure maple syrup
- 3 tbsp coconut sugar
- 3 large ripe bananas, mashed
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 1/3 cup extra virgin coconut oil, melted
- 1/4 cup dark chocolate chip morsels
- 1/4 cup roasted walnuts
- 3 tbsp dried cranberries
Instructions
- Preheat oven to 400 F and grease bread loaf pan with coconut oil.
- In a small bowl combine ground flax seed and water; use a fork to mix well and let rest until a thick mixture is obtained. This is your flax seed egg. Mix in vanilla beans/extract and set aside.
- Add bananas, maple syrup and apple cider vinegar to blender and blend on high until smooth. Add in flax seed egg mixture and blend until combined.
- In a large bowl, mix the flours, salt, cinnamon, coconut sugar and baking powder. Pour banana mixture into dry mixture and combine. Fold in walnuts, chocolate chips and cranberries.
- Pour mixture into greased loaf pan and bake for 35 minutes or until edges start to brown. Cool completely before slicing.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Baking