Gluten-Free Banana Buckwheat Bread
GF Banana Buckwheat Bread is moist, soft, and delicious! It's made using the ripest bananas and with buckwheat flour. Super easy to make and pairs well with many adds.
Ingredients
- 1 cup buckwheat flour
- ½ cup rice flour
- ½ cup cornstarch
- 2 teaspoon baking powder
- Pinch of salt
- Cinnamon (optional)
- 1 cup granulated sugar
- ½ cup sunflower oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 very ripe bananas
- ½ cup milk
- Walnuts (optional)
- Dulce de leche (optional)
- Shredded coconut (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a 9x5-inch loaf pan. Set aside.
- Whisk buckwheat flour, white rice flour, corn starch, baking powder, salt, and ground cinnamon in a medium bowl. Set aside.
- In another bowl beat the sugar with the oil. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
- Mash the bananas with a fork and add to the mixture.
- Add the dry ingredients along with the milk. Mix well until all the ingredients are incorporated. Add 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.
- When completely cooled spread dulce de leche on the surface and sprinkle with shredded coconut.
Notes
Store the cake 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.