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    Home Β» Recipes Β» Buckwheat Banana Bread without Baking Powder

    Buckwheat Banana Bread without Baking Powder

    Jun 28, 2023 · 5 Comments

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    This Buckwheat Banana Bread without Baking Powder will be the only banana bread recipe you need. It is easy to make, extremely moist and incredibly delicious.

    Sliced Buckwheat Banana Bread

    This banana bread recipe is the only banana bread recipe I make anymore. It's moist, delicious and easy to make. Not to mention it is also naturally gluten-free friendly!

    There are a couple key components to making this Buckwheat Banana Bread recipe so successful. What are they? Buttermilk and ensuring the appropriate rest time for the batter. Both of these are to making a moist banana bread.

    You won't ever have to worry about having a dry banana bread, ever again!

    Ingredient Notes

    • Bananas
    • Buttermilk
    • Buckwheat Flour
    • Gluten Free Flour
    • Baking Soda
    • Granulated Sugar
    • Eggs
    Buckwheat banana bread ingredients measured out.

    Health Benefits of Bananas

    Besides being absolutely delicious, there are SO many amazing components and nutritional value in a banana! They are full of antioxidants and rich in nutrients.

    A few highlights are carbs, vitamin c and potassium. Bananas are also known to support digestive health since it contains pectic, a type of fiber that promotes digestion.

    Last, but definitely not least, bananas are easy to add into your diet and a great food source for recovering after a workout.

    How to Make Buckwheat Banana Bread

    1. Preheat the oven to 325 degrees F
    2. Mash the ripe bananas until mostly smooth
    3. Add in the butter, eggs, buttermilk and granulated sugar.
    4. Mix until fully combined.
    5. Fold in the gluten free flour β…“ cup at a time as well as the baking soda
    6. Mix until fully combined.
    7. Rest the batter for 1 hour in mixing bowl.
    8. Transfer the batter into the loaf pan after fully rested.
    9. Spread in an even layer and bake for ~1 hour
    10. When the top of the loaf becomes golden and crisp, cover with aluminum foil.
    11. Remove from the oven when a toothpick comes out clean.
    12. Let cool completely before slicing (1-2 hours or more).
    13. Slice and enjoy!
    Butter and Eggs in a glass bowl to make buckwheat banana bread.
    Start by combining wet ingredients in a large glass bowl.
    Buckwheat Banana Bread batter in a loaf pan.
    Once the batter has rested, transfer to a loaf pan lined with parchment paper.
    Baked Buckwheat Banana Bread in a loaf pan lined with parchment paper.
    Bake until crisp on the edges and a toothpick comes out of the center clean.

    Frequently Asked Questions

    Do I have to use buckwheat flour?

    Nope! You can substitute the buckwheat flour for all purpose gluten free flour or regular all purpose flour at a 1:1 ratio.

    What makes banana bread moist?

    Three important factors make this banana bread incredibly moist. The buttermilk, resting the batter and ensuring that you don't use too much flour.

    Can I use any replacements for the butter?

    I have not tested the recipe with vegan butter or other butter replacements. It may come out okay but it has not been confirmed through testing (yet).

    Can I use regular milk instead of buttermilk?

    You can! But the buttermilk is an important factor to getting an incredibly moist banana bread.

    How can I make the banana bread lighter and fluffier?

    By not overmixing the batter you will have a light and fluffy texture.

    Can I use this recipe in muffin form?

    You can! The baking time will be much less and I would recommend keeping an eye on it so that the result isn't overbaked.

    Holding a slice of Buckwheat Banana Bread in my hand.

    Related Recipes using Bananas

    • Protein Banana Muffins
    • No Bake Chocolate Fudge Balls
    • Breakfast Banana Split
    • Chocolate Banana Breakfast Cake
    • Healthy Banana Waffle

    If you try this Buckwheat Banana Bread recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my business and fellow readers!

    Stack of buckwheat banana bread slices.

    Buckwheat Banana Bread without Baking Powder

    Jess Selensky
    This Buckwheat Banana Bread without Baking Powder will be the only banana bread recipe you need. It is easy to make, extremely moist and incredibly delicious.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 2 hrs 20 mins
    Course Breakfast, brunch, Dessert, Snack
    Cuisine American
    Servings 8 slices
    Calories 315 kcal

    Ingredients
      

    • 3 bananas very ripe
    • Β½ cup butter softened
    • 2 eggs
    • 3 tbsp buttermilk
    • 1 cup granulated sugar or monk fruit sweetener
    • β…” cup gluten free flour
    • Β½ cup buckwheat flour
    • 1 tsp baking soda

    Instructions
     

    • Preheat the oven to 325 degrees F and line a loaf pan with parchment paper.
    • Mash the ripe bananas until mostly smooth, some clumps will remain.
    • Add in the butter, eggs, buttermilk and granulated sugar.
    • Mix until fully combined.
    • Fold in the gluten free flour β…“ cup at a time as well as the baking soda with the last β…“ cup of flour.
    • Mix until fully combined.
    • Rest the batter for 1 hour in mixing bowl.
    • Spray the parchment paper in the loaf pan with non stick and transfer the batter into the loaf pan after fully rested.
    • Spread in an even layer and bake for a total of ~1 hour (rotating the loaf pan halfway through).
    • When the top of the loaf becomes golden and crisp, cover with aluminum foil.
    • Remove from the oven when a toothpick comes out clean.
    • Let cool completely before slicing (1-2 hours or more).
    • Slice and enjoy!
    Keyword banana bread, buttermilk banana bread, buttermilk in baking, gluten free banana bread, gluten-free baking, moist banana bread

    If you try this Buckwheat Banana Bread recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my business and fellow readers!

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    Reader Interactions

    Comments

    1. Rosanna says

      April 18, 2022 at 9:13 pm

      5 stars
      Delicious! Super moist and tasty, we loved it

      Reply
    2. Tannah says

      June 15, 2022 at 11:44 am

      Hi! Can you use normal cake flour?

      Reply
      • feastytravels says

        June 20, 2022 at 12:43 am

        Yes you could try that!

        Reply
    3. Matt says

      July 19, 2023 at 4:51 pm

      5 stars
      Tried this recipe today and it is excellent. The banana bread is so moist and exactly how you would want it. Thank you for such an amazing recipe.

      Reply
    4. Kat says

      July 20, 2023 at 1:33 am

      5 stars
      This banana bread was perfect for breakfast with coffee. Thank you!

      Reply

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    Recipe Rating




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    Hi, I'm Jes!

    i love all things food and travel. i'm guessing you do too since you're on this page, and i'm so glad you are here! i hope to inspire you to book that flight, try out some new food spots or make a new recipe.

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    Jessica Selensky
    CHICKEN PESTO SANDWICH 🌿πŸ₯ͺ INGREDIENTS - bak CHICKEN PESTO SANDWICH 🌿πŸ₯ͺ

INGREDIENTS
- bakery sourdough or bread of choice 
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- fresh mozzarella cheese

TIP : Warm in a pan or oven to get the cheese melted and bread crispy 🍞 (not required but recommended!)

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Ingredients 
- 2 tbsp olive oil 
- 12 oz cherry tomatoes 
- 1 package premiofoods Italian Chicken Sausage 
- 8 oz small pasta
- 6 oz can tomato paste 
- 2 cups vegetable stock 
- 1/2 cup milk 
- 1/4 cup grated parmesan 
- fresh basil (for topping) 

Directions 
1. Heat the olive oil over medium heat then add in the tomatoes 
2. Cook the tomatoes until they become soft and blistered 
3. Press on the tomatoes with a spoon to release the tomatoes juice 
4. Remove the Premio Sweet Italian Chicken sausage from the casing and add to the pan 
5. Chop the sausage into tiny pieces until cooked 
6. Mix and then add the tomato paste 
7. Mix until combined then add in the pasta 
8. Pour in 1 cup of vegetable stock and the milk 
9. Cook and then add an additional cup of vegetable stock 
10. Test to see if the pasta is cooked to your desired consistency 
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12. Enjoy!

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Ingredients
- 1/3 cup safeandfair β€˜s NEW Huckleblueberry Granola
- 1/2 cup blueberries (I used frozen)
- 2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
- ΒΌ teaspoon baking powder
- β…› teaspoon kosher salt
- 2 tablespoons milk

Directions
1. Preheat the oven to 375 degrees F
2. Add about 1/2 of the safeandfair granola on the bottom of a small ramekin or oven safe dish
3. Cover with the blueberries 
4. Make the batter by combining the remaining ingredients 
5. Add dollops of the batter on top of the blueberries leaving a few pockets
6. Top for the remaining granola
7. Bake in the oven for 30-35 minutes
8. Enjoy on its own or top with some ice cream 🍦

 safeandfair β€˜s NEW Huckleblueberry Granola is perfect in recipes like this, apple crisp, pies, tarts and more! It’s the perfect addition to your fall baking this season πŸ‚

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Short on time and need a quick breakfast? egglandsbest has you covered with their NEW Breakfast Bowls! # ad

They have multiple flavors to choose from so that you can choose whichever you’re craving that day. 

All you need to do is pop it in the microwave and TA-DA πŸͺ„ breakfast is served! 

The eggs come out soft and fluffy and pair perfectly with the cheese and other mix-ins. 

My favorites to get are the Sausage & Cheese and Loaded Potato Scramble. #ebmorningmagic 

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And yes, they can be made gluten free πŸ‘πŸΌπŸ₯³

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Ingredients

for the filling
- 1 cup fresh blueberries
- 1 tsp cornstarch
- 1 tsp granulated sugar

for the crumble
- 2 tbsp gluten free / regular all purpose flour
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Bake at 350 degrees F for 25-30 min

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Making pizza from scratch has never been easier thanks to kingarthurbaking pizza flour! This is the perfect recipe when you’re craving pizza and want to add all your favorite toppings. 

INGREDIENTS 
2 cups (232g) King Arthur β€˜00’ Pizza Flour 
1/8 teaspoon instant yeast or active dry yeast 
1/2 teaspoon granulated sugar 
1 1/4 teaspoons (8g) salt 
3/4 cup (170g) water, lukewarm, (105Β° to 115Β°F) 

DIRECTIONS 
1. To make the dough: Meausure your flour by gently spooning it into a cup, then sweeping off any excess. 
2. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough. 
3. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours. 
4. Preheat the oven to 500Β°F to 550Β°F (if it goes that high) for at least 30 minutes prior to putting the pizza in. 
5. Time to shape the dough! Divide the dough into two pieces. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. Be sure to keep your hands floured as you work. 
6. Next, pull the ends of the dough towards the middle, then turn it over. 
7. Place both pieces of dough in a floured bowl and cover for 45 minutes to 1 hour to rise. 
8. Next, stretch the dough into a 10” to 12” circle. If the dough is at all sticky, use more flour. 
9. Once you have your shape, add it to a pizza pan and start to add your toppings! 
10. I used classic pizza sauce, pizza seasoning, thin-sliced pepperoni and fresh mozzarella. 
11. Bake for 6-7 minutes or until cheese is melted 
12. Turn the oven to broil for 2-3 minutes. This will get your pizza nice and bubbly and charred. 
13. Remove from the oven. 
14. Add hot honey drizzle on top (optional but encouraged!)
15. Slice and enjoy! 

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β€’ 2 sweet potatoes, cut in chunks and roasted
β€’ 1 small red onion, diced
β€’ 1/2 cup slivered almonds
β€’ 1 lemon, juice only (for reading after all ingredients are in the bowl)

Directions
1. Roast your sweet potato chunks at 400 degrees F for 35-40 minutes
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5. Enjoy!

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Makes 2 servings! ENJOY 🫢🏼

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Topped with fresh basil, olive oil and bursting tomatoes for the perfect bite. Pair it with some freshly baked crostini and it is absolute PERFECTION!

HOW TO MAKE
1. Preheat the oven to 425 degrees F
2. Drizzle olive oil in a small skillet or oven safe dish 
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4. Bake for 35-40 minutes until the feta is sauce and tomatoes have burst 
5. Scoop with your favorite cracker or crostini for the ultimate crunch

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There’s no better way to celebrate #nationalhoneymonth than with a delicious cake made with localhivehoney ! Here’s how you can make it - 
 
INGREDIENTS
- 6 tbsp salted butter, softened
- 3 tbsp localhivehoney 
- 1/3 cup granulated sugar
- 1 large egg, room temperature 
- 1/4 cup ricotta, room temperature
- 1/8 cup buttermilk 
- 1 tsp vanilla extract 
- 1 cup flour 
- 1 tsp baking powder
- 1/4 tsp baking soda
- Fresh raspberries and blackberries (optional for topping)
 
FOR THE HONEY GLAZE
- 1/2 cup powdered sugar
- 3 tbsp localhivehoney 
- 3 to 4 tbsp of milk
 
DIRECTIONS
1. Start by combining your wet ingredients in a large mixing bowl
2. Gold in the dry ingredients until just combined 
3. Pour the batter into a lined 8x8 square pan
4. Bake for 20-24 minutes until a toothpick comes out of the center clean
5. Let the cake cool and make the Honey Glaze
6. Once the cake has cooled, top with the glaze and fresh berries 
7. Slice and enjoy!
 
Enjoy this cake while fresh berries are in season and check out my taste test with three different blends of localhivehoney on my Instagram story! 

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