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I love this Buckwheat Banana & Date 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.
![Buckwheat Banana & Date Bread [vegetarian] by The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2015/05/Buckwheat-Banana-Date-Bread-v800.jpg?fit=250%2C167&ssl=1)
Buckwheat Banana & Date Bread [vegetarian]
This Buckwheat Banana & Date Bread is perfect for breakfast or as a snack.
Equipment
- small mixing bowl
- 2 mixing bowls
- 2lb / 900g / 24 x 14cm loaf tin
Ingredients
- 250 g buckwheat flour
- 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
- 75 ml melted coconut oil
- 125 g walnut
- 2 handfuls of pumpkin seeds
- dairy free butter for greasing
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Prepare the chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.
- Grease a 900g (2lb) bread / loaf pan.
- Shift the flour, baking powder, bicarbonate of soda and salt in the bowl of a food processor. Mix well.
- In a separate bowl, mash the bananas with a fork until puréed.
- Add the vanilla and melted coconut oil to the bananas.
- Blend the banana mix with the dry ingredients.
- Add the honey (or favourite sweetener) and chia egg to the dough. Make sure everything is well mixed together.
- Stirring with a wooden spoon, add chopped dates, chopped walnuts and pumpkin seeds.
- Pour the mixture into the bread tin and even the dough.
- 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.
Nutrition
Serving: 1sliceCalories: 376kcalCarbohydrates: 45gProtein: 7gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 345mgPotassium: 502mgFiber: 7gSugar: 15gVitamin A: 34IUVitamin C: 4mgCalcium: 75mgIron: 2mg
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
I cannot wait to see your posts!
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?
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
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!
So glad you enjoyed it. Thanks for your feedback. Annabelle
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.
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.
Hello, loved this recipe it was lovely! Any ideas of the nutritional content per slice? Many thanks!
Hi Lucy – So glad you enjoyed this recipe. I do not include nutritional content on the blog. You can use http://www.myfitnesspal.com/recipe/calculator to get the breakdown. Annabelle x