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–+ servings

Buckwheat Banana Bread (with dates)

This buckwheat banana bread is ideal for breakfast or as a gluten-free snack.
4.23 from 9 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast & Brunch, Vegan Desserts
Cuisine American, Caribbean
Servings 8 slices
Calories 376 kcal

Equipment

small mixing bowl
2 mixing bowl
1 2lb / 900g / 24 x 14cm loaf tin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 1 tbsp ground chia seeds
  • 250 g buckwheat flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 overripe bananas
  • 75 ml melted coconut oil
  • 1 tsp vanilla paste
  • 4 Tbsp Organic Pure Maple syrup see note 1
  • 15 pitted dates, roughly chopped
  • 125 g walnut, roughly chopped
  • 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.
    1 tbsp ground chia seeds
  • Grease a 900g (2lb) bread / loaf pan.
    dairy free butter for greasing
  • Shift the flour, baking powder, bicarbonate of soda and salt in the bowl of a food processor. Mix well.
    250 g buckwheat flour , 1 tsp baking powder, 1 tsp bicarbonate of soda, 1/2 tsp salt
  • In a separate bowl, mash the bananas with a fork until puréed.
    3 overripe bananas
  • Stir the melted coconut oil, vanilla, honey (or favourite sweetener), and chia egg in the banana mixture until well combined.
    75 ml melted coconut oil , 1 tsp vanilla paste, 4 Tbsp Organic Pure Maple syrup
  • Blend the wet banana mixture with the dry ingredients.
  • Stirring with a wooden spoon, add the dates, walnuts and pumpkin seeds.
    15 pitted dates, roughly chopped, 125 g walnut, roughly chopped, 2 handfuls of pumpkin seeds
  • Pour the mixture into the bread tin and even the dough.
  • Cook for around 50-60 minutes or until an inserted cake skewer comes out completely clean. Check from 45 minutes onwards. Cool completely before serving. Keep up to 4 days in an airtight container.

Notes

Note 1: you can replace the maple syrup with honey or agave syrup

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

Find this recipe online:

Buckwheat Banana Bread (with dates)

https://theflexitarian.co.uk/recipe-items/buckwheat-banana-date-bread-vegetarian/