This is the best banana bread recipe and the easiest I’ve made, perfect for breakfast and after school snack or in the lunchbox. It’s packed full of slow releasing energy from bananas, nuts and seeds. Adapted from the new Jasmine Helmsley’s new book, it’s such a lovely easy to make recipe. However I added a different mix of flours to make it slightly fluffier and also added a mixture seeds and dates. The kids love it and keep asking for it, but I have to hide the bananas so they ripen otherwise they get eaten too quickly to make into this recipe.
It is mainly made with buckwheat flour, but I also used some sorghum too as it gives a fluffier texture. As many of my readers will know, I use a lot of buckwheat in my recipes and diet. It’s such a great flour, so earthy and versatile in cooking if used in the right way. Buckwheat is gluten free, and is not even a grain, it is actually a seed that is high in both protein and fibre. It’s rich in many trace minerals, including magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline.
If you have coeliac disease you must be careful still to read packaging notes – I always go for ‘gluten free’ buckwheat flour, as it can often be milled in a factory that also mills wheat. This is true of Doves Farm Buckwheat flour, which even has a warning on the back – so please don’t buy this if you are cooking for someone with coeliac disease.
My current favourite buckwheat flour is from Shipton Mill as it is a lovely smooth texture and happens to be organic too but this one is also very reasonable and can be bought easily from Amazon.
Back to the best banana bread recipe – the riper the bananas the better, honestly, the bread will have a much sweeter flavour and softer texture.
I put 5 in a bowl and hide them in a cupboard to ripen just to make this bread. What I love about this recipe is there is absolutely no added sweetner of any sort – no maple syrup, honey etc. as the bananas and raisins make it perfectly sweet enough.
Buckwheat & Banana Bread
February 7, 2018
: 1 loaf
: 20 min
: 40 min
: 1 hr 10 min
- 190g buckwheat flour
- 100g sorghum flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tbsp ground cinnamon
- 1/4 tsp sea salt
- 4 ripe bananas (about 400g), mashed, plus
- 1 ripe banana, sliced (about 90g)
- 120ml (1/2 cup) water
- 1 tsp vanilla extract
- 80g (1/5 cup) raisins
- 30g (1/4cup) walnuts or pecans
- 30g sunflower seeds and/or pumpkin seeds
- lightly salted butter, to serve
- Step 1 Preheat the oven to 180.C (fan 160.C/gas mark 4). Mix the buckwheat, sorghum flour, baking powder, baking soda, cinnamon and sea salt together in a large bowl.
- Step 2 Mix the mashed bananas, water and vanilla together, then add to the bowl. Mix in the raisins, walnuts, seeds and remaining banana slices.
- Step 3 Transfer the mixture to a 750g (11/2 lb) loaf tin lined with baking parchment.
- Step 4 Bake for 25 minutes, then turn the tin around and bake for another 15 minutes until the bread is firm-ish to the touch. Allow to cool before slicing, then serve with butter.