As part of my quest for gluten-free living, I’ve been experimenting with buckwheat. Baking is such a big part of my life that quite honestly, I don’t see how I can go gluten-free if I can’t bake. I’ve really enjoyed this experiment, and while I find it is more expensive to use buckwheat, there hasn’t been a huge ‘getting used to’ period where taste is concerned. It’s good, it tastes good, and it’s just as simple to work with as normal flour. It is a little gloopier, and the texture is a little grittier, but it’s a fabulous and tasty recipe.
Buckwheat Banana Bread

Recipe Type: Bread, Free From
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 9 muffins
A lovely, sugar free banana bread
  • 1/2 cup butter
  • 3 ripe bananas
  • 1 ½ cups buckwheat flour
  • 2 teaspoons baking powder
  • 1/3 cup date puree (1/3 cup dates, covered with hot water and blended)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon, nutmeg, and ginger spices
  1. Melt the butter and set aside.
  2. Whip the bananas with a hand blender until they are smooth and airy.
  3. Add the date puree, egg, vanilla, spices and butter to the bananas.
  4. In a separate bowl, combine the flour and baking powder.
  5. Add the wet ingredients to the dry.
  6. Bake at 180C or 350F for about 30 minutes for cupcakes, 40-45mins for bread or cake

Gluten-free, sugar free


Sugar Free Buckwheat Banana Bread Recipe

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