Buckwheat Banana Bread
Equipment
- 8½-by-4½-inch or 9-by-5-inch loaf pan
- handmixer or stand mixer
Ingredients
- 2/3 cup full-fat coconut milk
- 1 teaspoon apple cider vinegar
- 2 cups buckwheat flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 overripe bananas
- 1 teaspoon vanilla extract
- 1/2 cup walnuts
Instructions
- Preheat the oven to 350°F.Line a loaf pan with parchment paper or spray with cooking spray.
- In a medium bowl, combine the coconut milk and vinegar. Whisk and set aside.
- In a large bowl or stand mixer, combine buckwheat flour, cinnamon, baking powder, baking soda, and salt. Stir until blended.
- To the bowl with the coconut milk and vinegar, mash in the banana, and add the vanilla extract. Whisk until creamy. You can also blend these ingredients together in a blender.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the walnuts. Transfer the batter to the loaf pan.
- Bake for 40 minutes. Remove the pan from the oven to turn, covering with a piece of foil to prevent burning on the top. Bake for another 10-15 minutes until toothpick comes out clean or internal temperature is at least 180 degrees. Allow the bread to completely cool in the pan, about 1-2 hours.
Notes
Storage: Wrap the bread in plastic wrap or aluminum foil and store at room temperature for up to 3 days.
Ingredient Tip: While still in the peel, massage the banana with your hands until very soft. Scrape contents into a bowl or measuring cup and mash with a fork until creamy.