Buckwheat Banana Bread

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  • 3 ripe bananas
  • 1/3 cup water or almond mylk
  • 1/3 cup honey
  • 1/3 cup melted coconut oil
  • 1 tbsp flaxseed (linseed) meal
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 cups buckwheat flour
  • 1 1/2 cups of extras of your choice – see notes below


  1. Start melting your coconut oil – I do this by putting some in a glass jar and sitting it in some hot water. You could also do this on the stove at low temperature.
  2. Preheat oven 180 celcius.
  3. Combine wet ingredients – mashed banana, honey, water/mylk, coconut oil.
  4. Add flaxseed meal, baking powder and cinnamon, then mix well.
  5. Add the buckwheat flour and mix well.
  6. Add all your extras and mix well.
  7. Use a greased loaf dish (using coconut oil for greasing) or use baking/parchment paper lined loaf dish. Pour the entire mixture in.
  8. Add extra oats/seeds/nuts to the top as sprinkles if you like – totally optional.
  9. Cook in the oven for 1 hour and 15 minutes.
  10. Pull out of the oven and allow to cool completely before removing from the dish. I usually wait at least an hour before I touch it.
  11. Pull out the loaf and let it sit for a further hour or two on a cooling rack so the outsides can dry out – I find if I do not do this, the loaf can get soggy and crumbly. Pop a tea towel over it to protect it from flies etc but still allow it to breathe.
  12. Store in airtight container in fridge for up to 4 days. You can also freeze whole or freeze slices, just place some baking/parchment paper between each slice.


Extras can include chopped nuts, seeds or dried fruits. You can use rolled oats too, though, it may lose some moisture if you do a full 1 1/2 cups of oats (in my experience). My go-to is 1/2 cup oats, 1/2 cup sunflower seeds and 1/2 cup pumpkin seeds.

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