Banana Buckwheat Bread (Flour-free, Gluten-free, Vegan)

I love banana bread! What about you? There is already a banana bread recipe on www.likelida.com…

Delicate, tasty, but … not so special.

Today I’d like to present you a stunning recipe for gluten-free buckwheat banana bread, which will simply drive you crazy!

Slightly moist, moderately sweet, very nutritious and healthy. No flour whatsoever! Only buckwheat and nuts. A real protein kick!

A great addition to your breakfast. Buckwheat contains as much as 23 grams of protein in a tiny 170 grams, perfectly fills you and is rich in a variety of vitamins.

Almond, which is the second main ingredient in the recipe, contains 20 grams of nut protein also from just one cup.

An excellent nutritious bread and energy boost. I have no doubt that this fragrant cake (buckwheat, by the way, is practically not felt) will become a frequent guest on your table. 

Ready? Set?

Let’s go cooking!

We will need:

1 cup of buckwheat flour (1 cup – 250 ml.)

1 cup of almond flour

1/4 cup of coconut flakes or coconut flour (I use reduced fat one)

1/2 cup of brown sugar

1/2 tsp. of soda

1 tsp. of baking powder

1.5 of a banana

2/3 cups of almond or regular milk

1 tbsp. of apple cider vinegar

2 tbsp. of coconut oil + a bit for the baking mold

Preheat the oven to 165C / 325F.

Mix the 2 kinds of flour, baking soda and coconut flakes. Add sugar. To make homemade flour from raw buckwheat, you just need to grind it in a coffee grinder to the consistency of flour.

Knead the banana with a fork, mix it with milk, vinegar, butter.

Combine the liquid and solid ingredients.

Grease the baking mold with coconut oil, and put the dough in.

Bake for about 30-35 minutes until a toasted crust appears.

You can check if the bread is ready by inserting a toothpick.

If it comes out clean, the bread is ready.

Let it sit a little in the mold to cool off.

Done!

Bon appetit!