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Buckwheat Banana & Date Bread [vegetarian] by The Flexitarian

Buckwheat Banana & Date Bread [vegetarian]

Published on May 29, 2015 | In | By
9 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

I love this banana bread for breakfast or as a snack.

Perfect if you have some overripe bananas that need eating.

It is gluten-free and you can easily “veganise” it by replacing honey with agave or maple syrup.

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Recipe Rating

  • (4.7 /5)
  • 5 ratings

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Ingredients

  • 250g buckwheat flour [8.8oz / US 1 3/4 cups]
  • 3 overripe bananas
  • 15 pitted dates
  • 4 Tbsp honey (or agave syrup or maple syrup)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp vanilla paste
  • 1 chia egg
  • 3 Tbsp coconut oil [75ml when melted or US 1/3 cup]
  • 125g walnut [4.4 oz]
  • 2 handfuls of pumpkin seeds
  • dairy free butter for greasing

Instructions

  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. Prepare chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.
  3. Grease a 900g (2lb) bread / loaf pan.
  4. Shift flour, baking powder, bicarbonate of soda and salt in the bowl of a food processor. Mix well.
  5. In a separate bowl, mash the bananas with a fork until puréed.
  6. Add vanilla and melted coconut oil to the bananas.
  7. Blend banana mix with the dry ingredients.
  8. Add honey (or favourite sweetener) and chia egg to the dough. Make sure everything is well mixed together.
  9. Stirring with a wooden spoon, add chopped dates, chopped walnuts and pumpkin seeds.
  10. Pour mixture into the bread tin and even the dough.
  11. Cook for around 50-60 mins or until an inserted cake skewer comes out completely clean. Check from 45 mins onwards. Cool completely before serving. Keep up to 4 days in an airtight container.

Rate this recipe

  • 5 People Rated This Recipe

  • Average Rating

  • (4.7 / 5)

9 Responses to Buckwheat Banana & Date Bread [vegetarian]

  1. Connie October 25, 2015 at 7:14 am #

    I’m a self-taught baker and this is my second attempt baking loaf. I substitute egg for 3 tbsp Greek yogurt, and used 2/3 buckwheat flour and 1/3 coconut flour.

    I followed all others accordingly. But the thing is my load always turn out burnt on top 🙁 but otherwise the bread tasted great! How do I prevent my bread from burning?

    Reply
    • theflexitarian October 25, 2015 at 7:33 am #

      Hi Connie – Thanks for your feedback. Maybe you can try to cover the loaf once it has risen and the dough looks set and brown. You can use with baking paper or foil just make sure it is not too tight so that the moisture still can get out. Hope this helps. Annabelle

      Reply
  2. Gemma August 11, 2017 at 11:05 pm #

    Lovely loaf, so nice to find a recipe that doesn’t use huge amounts of honey or maple syrup. I didn’t chop my walnuts and it was delicious!

    Reply
    • theflexitarian August 12, 2017 at 9:24 am #

      So glad you enjoyed it. Thanks for your feedback. Annabelle

      Reply
  3. Pippa September 23, 2017 at 3:01 pm #

    The mixture was incredibly dry as there was no mention of liquid in the recipe ingredients. We have used our initiative and added almond milk. We have our fingers crossed and are hoping it turns out all right. Will let you know.

    Reply
    • theflexitarian September 26, 2017 at 7:27 am #

      Hi – The mixture is meant to be dry as it is more than a bread than a cake. I have checked the ingredients and all seems correct. I will try this recipe again and let you know how I got on. Hope yours turned out well.

      Reply
  4. Lucy October 25, 2017 at 9:29 am #

    Hello, loved this recipe it was lovely! Any ideas of the nutritional content per slice? Many thanks!

    Reply

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