Buckwheat Banana Bread with Cacao (Gluten-Free)
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4.82 out of 5 stars
(22)
Ingredients
1 serving
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup cacao (or cocoa powder)
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 2 large bananas (mashed)
- 1/2 cup butter (softened or melted coconut oil (for dairy-free)
- 5 tbs milk of choice (I use almond)
- 1 tsp vanilla extract
- 1 egg beaten
- 1/2 tsp apple cider vinegar (or lemon juice)
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Preparation
Step 1
Preheat oven to 350°F. Grease or line a loaf pan with parchment paper; set aside.
Step 2
In a large mixing bowl sift together buckwheat, almond and tapioca flours.
Step 3
Stir in cacao powder, sugar, baking soda, baking powder, cinnamon, cloves and salt. Mix well.
Step 4
In a different mixing bowl add your (well) mashed banana and butter. Mix until smoothly combined. Stir in milk, vanilla, egg, and vinegar. Whisk until combined.
Step 5
Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter.
Step 6
Pour your batter into your prepared loaf pan.
Step 7
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean (or with only a few crumbs).
Step 8
Let cool completely before slicing and serving.
Step 9
Enjoy!
Step 10
Save recipe for the next time?
