What do you do when you have super ripe bananas? You bake the most delicious, fluffy and aromatic banana bread. I love using buckwheat flour as it’s naturally gluten-free, high in fibre and it gives a nutty flavor that works really well with the spices used in this recipe.
Gluten-free Banana Bread
- 3 bananas, ripe
- 1 lemon, juice and zest
- 2 eggs
- 100g sugar
- 200g buckwheat flour
- 1/2 tsp nutmeg, ground
- 1 Tbsp vanilla extract
- 10g baking powder (gluten-free certified)
- Chocolate chips
- Pinch of salt
- Preheat the oven to 180°C.
- Smash 2 bananas with a fork (save the 3rd banana for later). Squeeze the lemon and pour the juice on the smashed bananas to prevent oxidation.
- Whip butter and sugar together in a large bowl.
- Add the eggs one at the time – before adding the second egg make sure that the first one is well absorbed into the dough.
- Add the sifted flour with baking powder, pinch of salt and spices. Mix well until fully combined.
- Add the smashed banana and the chocolate chips to the dough and mix carefully.
- Line a loaf case with baking paper and pour the dough into it.
- Cut the third banana lengthwise and carefully place it on top of your dough.
- Sprinkle some cane sugar on top if you want for a caramelized top.
- Bake at 180° for around 45-50’ (the time may be different based on your oven). If the banana bread is getting too brown, cover with some foil.
For a non gluten-free version you can swap the buckwheat flour for wholegrain or all purpose flour.
I love heating up mine and serving it with yoghurt and peanut butter. A nutritious and delicious snack or breakfast.