Gluten-Free Banana Bread with buckwheat flour
GF Banana Buckwheat Loaf Cake is moist, soft, and delicious! It's made using the ripest bananas and buckwheat flour. It's an easy and basic banana bread recipe, and you can customize it with your favorite add-ins. Perfect for breakfast or an afternoon snack.
Ingredients
- 3/4 cup buckwheat flour
- 1 ¼ cup brown rice flour or gluten-free all-purpose flour
- 2 teaspoon baking powder
- Pinch of salt
- 1 teaspoon cinnamon (optional)
- 3/4 cup brown sugar
- ½ cup sunflower oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 medium, ripe bananas
- ½ cup milk
- Walnuts (optional) chopped and toasted
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9x5-inch loaf pan, or similar, or line with parchment paper. Set aside.
- Whisk buckwheat flour, brown rice flour, baking powder, salt, and ground cinnamon in a medium bowl. Set aside.
- In a large bowl, beat the sugar with the oil. Add eggs, one at a time, beating well after each addition, and the vanilla extract.
- Mash the bananas with a fork and add to the mixture.
- Add the dry ingredients along with the milk and mix until well incorporated. Add chopped, toasted walnuts if desired.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the cake; it should come out with no streaks of batter.
- Let cool before removing.
Notes
Store the cake covered at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze it; it's better if you slice it up before freezing so you don’t need to defrost the entire cake.