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Buckwheat Maple Banana Bread — Gluten-free + Dairy-free

  • Prep Time: 10 minutes
  • Cook Time: 1 hours 15 minutes
  • Total Time: 1 hours 25 minutes
  • Yield: 8 servings 1x

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Ingredients

  • 1 3/4 cups almond flour
  • 1/2 cup buckwheat flour
  • 1/4 cup arrowroot powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp cinnamon
  • 3 ripe bananas, mashed with a fork (plus 1 whole banana for topping)
  • 1/3 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 2 eggs, preferably pasture-raised
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

 

  • Topping: 1 whole banana, sliced horizontally; 1 tbsp raw turbinado sugar

  

 


Instructions

  1. Preheat oven to 350° and line a 9 x 5 inch loaf pan with parchment and rub sides with coconut oil.
  2. In a small mixing bowl, whisk together dry ingredients and set aside.
  3. In a large mixing bowl, whisk together coconut oil, maple syrup, eggs, vanilla and vinegar. Stir in mashed bananas.
  4. Incorporate dry ingredients into wet little by little until just combined. Pour batter into prepared loaf pan. Top with banana slices and sprinkle with turbinado sugar.
  5. Bake for approximately 1 hour and 15 minutes, until golden brown, slightly firm in the center and toothpick inserted into the center comes out clean.
  6. Slice and enjoy!