Nutritious, gluten-free, and refined sugar-free breakfast bread.
This banana bread could be served with sweet or savory toppings.
It’s a perfect recipe to reduce waste and use ripe bananas.
It’s thick and doesn’t fall apart when slicing.
Made in one bowl.
Bananas. You’ll need ripe 4 bananas.
Buckwheat flour. You can use store-bought flour or make your own.
Kefir. Plain unflavored kind.
Cinnamon spice. (not pictured)
Optional ingredients. Nuts, cacao powder for a chocolate flavor, chocolate chips, more spices.
Preheat the oven, soak the raisins. Make batter by whisking the eggs, mashing bananas, adding kefir.
2. Combine banana egg mixture with dry ingredients and carefully fold drained raisins.
3. Line a loaf pan with parchment paper and add the batter. Bake in the preheated oven for 1 hour. Cool buckwheat bread in the loaf pan for 10 minutes. Then transfer to a cooling rack by lifting ends of the paper. Allow to completely cool before slicing.
Tips For Success
Shake the kefir bottle well before adding it to the batter mixture.
Don’t overmix the batter.
Bake completely till the fork comes out clean when testing.
Cool before slicing, this way the bread will slice and hold shape perfectly.
The buckwheat bread will be heavier than usual, if you are looking for softer banana bread check my oat flour banana bread.
There are two buckwheat flour varieties, dark (unhulled) and light (hulled buckwheat). The unhulled kind will have a darker color.
Serve with nut butter, top with yogurt drizzled with maple syrup, and sprinkled with hemp seeds.
FREQUENTLY ASKED QUESTIONS
How to make buckwheat flour?
It will take less than 5 minutes to make your own buckwheat flour from buckwheat groats. Place groats in a high-speed blender, one cup at a time, and pulse till flour-like consistency. Easy!
Prep. Preheat the oven to 360F degrees. Soak the raisins in a cup of warm water for 10 minutes.
Making the batter. In a mixing bowl whisk the eggs, add bananas, and mash with a fork to create a liquid mixture. The following add kefir. In a measuring cup add flour, baking powder, cinnamon, mix with a spoon to combine before adding to the wet bowl with egg mixture. Carefully add drained raisins.
Baking. Line a loaf pan and bake in the preheated oven for 1 hour or a little longer.
Cooling. Cool in the tin for 10 minutes. Then transfer to a cooling rack by lifting ends of the paper. Allow to completely cool before slicing.
Shake the kefir bottle well before adding it to the batter mixture.Don’t overmix the batter.Bake completely till the fork comes out clean when testing.Cool before slicing; this way, the bread will slice and hold shape perfectly.There are two buckwheat flour varieties, dark (unhulled) and light (hulled buckwheat). The unhulled kind will have a darker color.Serve with nut butter, top with yogurt drizzled with maple syrup, and sprinkled with hemp seeds.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!