Buckwheat Banana Bread
A delicious, easy and fluffy buckwheat flour banana bread recipe, made with honey, sugar, cinnamon and butter. With a golden, wholesome crumb, it's also Gluten Free and suitable for coeliacs.
Servings: 12 slices
Calories: 238kcal
Equipment
Ingredients
- 150 g Buckwheat flour (1 cup + 3 tbsp)
- 150 g unsalted butter (⅔ cups + 1 tbsp)
- 150 g golden caster sugar (¾ cups + 2 tbsp)
- 2.5 teaspoon baking powder
- 2 large eggs
- 2 bananas mashed (*Approx 190g in weight)
- 1 tablespoon honey
- 2 teaspoon ground cinnamon
Icing Sugar Drizzle
- 50 g icing sugar (5 tbsp)
- 1 tablespoon water
- 12 banana chips *I used dehydrated banana chips
Instructions
- Preheat your oven at 160c fan / 180c conventional / gas mark 4 / 350F.
- Butter and line a 2lb loaf tin with a loaf liner or baking paper.
- Now cream the sugar, honey and butter with an electric mixer until light and fluffy.
- Slowly whisk in the eggs, one at a time.
- Gently fold in the flour, baking powder and mashed bananas, but don't over mix.
- Transfer to the buckwheat banana batter into the lined tin and bake for 50 minutes to 1 hour.
- Test the loaf with a cake skewer to see if it comes out clean.
- Remove from the oven and cool for 10 minutes, then carefully turn out to place on a cooling rack.
Drizzled Icing (Optional)
- Once the cake is cooled, mix the icing sugar and water in a bowl and drizzle on top.
- Then top with banana chips and leave to set before serving.
Nutrition
Calories: 238kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 16mg | Potassium: 249mg | Fiber: 2g | Sugar: 21g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg