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Servings:

Gluten-Free Buckwheat Flour Banana Bread

A healthy, soft, and fragrant banana bread made with buckwheat flour and almond milk.

Total Time

1hr

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

2 cups

Ripe Bananas

•

Small Banana

•

Eggland's Best Organic Egg (Brown)

or 1 Flax Egg

•

2 oz

Almond Milk

•

1.5 oz

Coconut Oil , melted

•

3/4 cup

Buckwheat Flour

•

3 Tbsp

Corn Starch

•

2 Tbsp

Granulated Erythritol

or Coconut Sugar

•

1 Tbsp

Baking Powder

•

1 pinch

Salt

•

1 tsp

Simply Organic Cinnamon, Ground

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C). Then line a loaf pan with parchment paper and set it aside.

In a large bowl, mash Bananas (2 cups) with a fork. Then stir in the Eggland's Best Organic Egg (Brown) (1) , Almond Milk (3 2/3 Tbsp) , and Coconut Oil (1.5 oz) .

Next, whisk in the Buckwheat Flour (3/4 cup) , Corn Starch (3 Tbsp) , Erythritol (2 Tbsp) , Baking Powder (1 Tbsp) , Salt (1 pinch) , and Cinnamon (1 tsp) .

Pour the batter into the prepared loaf pan. Then, half the Banana (1) lengthwise and place it on top of the batter.

Bake the bread in the preheated oven at 350 degrees F (180 degrees C) for about 50 minutes.

On a cooling rack allow the banana bread to cool before serving.

Cut the bread into slices and enjoy.

Author's Notes

The bread can be stored in the fridge for up to 5 days. Before serving, reheat the banana bread in the oven or microwave.

Nutrition Per Serving

CALORIES

157

FAT

6.2 g

PROTEIN

2.7 g

CARBS

23.4 g