Buckwheat banana bread

I go bananas for bananas! But I really do keep it controlled because it is a high carbohydrate, high sugar fruit, therefore I am careful of how much of it I eat (If you want to read more on carbohydrates and sugar check out this blog post). But, that doesn’t mean it is completely banned from my diet. Bananas have many benefits, including lots of soluble fibre to aid with digestion and potassium that helps skeletal and smooth muscle function.

This weekend I decided to make a buckwheat banana bread sweetened with brown rice syrup. It is an easy recipe that can make Saturday mornings more cheerful and more fun.

This bread can be topped with anything, including almond butter, natural pear jam or just by itself.


  • 1 3/4 cups buckwheat flour
  • 1/3 cup brown rice syrup
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • pinch of rock salt
  • 4-5 very ripe bananas (about two cups when mashed)
  • 1/3 cup grapeseed oil (Or any oil that has a light flavor
  • 2 teaspoons vanilla extract


  1. Preheat oven to 180°C
  2. Mash the bananas
  3. Mix all dry ingredients: buckwheat flour, cinnamon, baking powder, salt
  4. Mix all the rest of ingredients, including the mashed bananas.
  5. Place batter in a slightly greased mold
  6. Put in the oven for 1hour
  7. Remove from oven and let it cool for 10 minutes.

This recipe makes about 8 slices, and is great for breakfast, tea, snack, or whatever you want it to be! Don’t be afraid to change the sweetener, you can use honey, maple syrup, coconut sugar… If you keep it healthy, all choices are good choices.

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