Gluten Free Buckwheat Chocolate Banana Bread

A fluffy, moist and rich wholesome banana bread made using buckwheat flour and almond flour, giving it a boost of protein. Easy to make and keeps well thanks to the antioxidant rich Extra Virgin Olive Oil. This banana bread is seriously the BEST! Made using healthy ingredients and sweetened only naturally with bananas and stevia, making it the perfect snack any time of day.

This Banana Bread is:

  • gluten free

  • refined sugar free

  • dairy free

  • packed with fibre

  • provides protein, magnesium, potassium, antioxidants (including vitamin E) and monounsaturated fats

  • wholesome & delicious!

Gluten Free Buckwheat Chocolate Banana Bread

Options:

  • Cacao is optional and can be left out for a regular banana bread

  • Swap cacao for chocolate chips (or have both for double chocolate banana bread!)

  • Almond meal can be substituted for oat flour for a more budget friendly version (blitz rolled oats to a flour consistency) - note that in Australia oats are NOT labelled gluten free and whilst they are well tolerated by some coeliacs, consuming them should be done under supervision. Read my blog post here for more info.

Gluten Free Buckwheat Chocolate Banana Bread

A fluffy, moist and rich wholesome banana bread made using buckwheat flour and almond meal, giving it a boost of protein. Gluten free, refined sugar free, dairy free and packed with fibre and nutrients making it the perfect snack any time of day!

Makes: 1 Loaf

Name of image (title of post is fine)

Prep time:

Cook time:

Ingredients:
  • 3 medium bananas, mashed well
  • 1 cup buckwheat flour
  • 1/2 cup almond meal
  • 3 heaped tbls cacao powder (optional for chocolate version)
  • 1/2 cup stevia
  • 1/4 cup arrowroot powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • good pinch salt (sea, rock, Himalayan
  • 1/4 cup + 1 tbls Extra Virgin Olive Oil (I used Cobram Estate Vanilla Baking Oil - if you don't have this oil, use Cobram Estate Light EVOO & add 1 tsp vanilla extract)
  • 1/4 cup + 1 tbls almond milk
  • 1 tsp apple cider vinegar
  • 1 free range egg

Instructions:
  1. Preheat oven to 180C and line a loaf tin with baking paper (tip: sprinkle some water over the loaf tin to help the baking paper "stick" and sit in place).
  2. In a large mixing bowl add in all dry ingredients
  3. In another mixing bowl, mash banana well with a fork. Add in all other wet ingredients including egg and whisk until well combined
  4. Make a well in the dry ingredients and add wet ingredients in. Mix until well combined
  5. Pour into loaf tin. Optional - slice a banana in half lengthways and place over the top
  6. Bake for 45-50 minutes (insert skewer to test if ready). Allow to cool on a wire rack before slicing

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Gluten Free Buckwheat Chocolate Banana Bread