Moist Banana Buckwheat Bread (Gluten-Free)
Gluten-Free Banana Loaf Cake is moist, soft, and packed with banana flavor. It has a tender crumb and is an easy basic banana bread recipe that you can customize with your favorite add-ins. Made with the ripest bananas is perfect for breakfast or an afternoon snack.
Ingredients
- ¾ cup buckwheat flour
- 1 ¼ cups brown rice flour or gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon cinnamon (optional)
- ¾ 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.