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. All you need is just a Blender and an Oven for this. If you don’t have one yet, then head on to 41ocean they have a wide variety of kitchen appliances and gadgets to choose from.

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. At you can see all types of blenders.
  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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