This delicious twist on classic banana bread, packed with whole-food goodness―and gluten free to boot—is sure to become a lunchbox staple. The use of buckwheat flour adds a subtly earthy flavor that perfectly complements the natural sweetness provided by the ripe bananas.
Bodacious buckwheat
Despite its name, buckwheat is related to rhubarb, not wheat, and is gluten free. Technically, it is a pseudocereal, which means it is a seed that is consumed like a cereal grain.
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Best for baking
When you have overripe bananas hanging around stash them in your freezer to keep until you are ready to thaw and bake with them. Using overripe bananas in baking not only reduces waste but also enhances the flavor, texture, and moisture of the final product, resulting in a more delicious and satisfying treat.
- 1 cup buckwheat flour
- 1/4 cup hemp hearts
- 3 Tbsp raw cacao powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 small zucchini coarsely grated
- 2 large over-ripe bananas, well mashed
- 2 Tbsp maple syrup
- 2 Tbsp coconut oil melted and cooled slightly
- 1 tsp vanilla extract
- 2 large organic eggs
- Preheat oven to 350 F. Line a 4 x 8 inch loaf pan with parchment paper and set aside.
- In large bowl, whisk together flour, hemp hearts, cacao powder, baking soda, salt, and cinnamon until well combined.
- Squeeze out any excess water from grated zucchini before adding to a medium bowl along with mashed banana, maple syrup, coconut oil, vanilla, and eggs. Whisk together until well combined.
- Add wet ingredients to dry ingredients and, with a rubber spatula, fold together until just combined. Pour batter into prepared loaf tin and bake in preheated oven until a wooden skewer inserted in center of loaf comes out clean, about 45 to 60 minutes. Let loaf cool in pan on a wire rack until room temperature. Slice and enjoy.
- May be made up to 4 days ahead and refrigerated in an airtight container.
Per serving: 117 calories; 4 g protein; 6 g total fat (3 g sat. fat); 14 g total carbohydrates (5 g sugars, 2 g fiber); 163 mg sodium
