chocolate chunk buckwheat banana bread
Liven up your afternoon tea or coffee with this healthy, lower sugar, fulfilling Chocolate Chunk Buckwheat Banana Bread. Made with no processed sugars, and far less sweetener in general than comprises typical loaves. A treat for all tastes.
And I really mean all tastes. J dislikes banana bread normally, but I caught him in a drive-by swipe of a chunk. If I can convert him to enjoying banana bread, honestly, I could probably elevate your kitchen life and thus move up on the proverbial ladder in general. Shit, I could probably run for president on the platform of “If I Can Make My Boyfriend Love Banana Bread, I Can Be Your President.”
I absolutely do not want to be president.
What I do absolutely want, though, is to brew up a pot of coffee (which I am right now), zap a slice of this loaf to nibble (coming soon), and somehow get this bruise on my left middle knuckle to heal at Wolverine speeds. Seriously, it freaking hurts, and typing right now is quite uncomfortable.
Whine, whine, whine.
Buckwheat flour is naturally gluten-free and contains lots of fiber and nutrients found in lesser quantities in wheat flours. It boasts a nutty, bold, earthy flavor. I’d describe it as almost hop-like, but that might not be accurate to others. Either way, if you enjoy dark breads, chances are buckwheat will stir your spoon.
One Bowl to Rule Them All
Preheat the oven to 350 and snatch a nice large mixing bowl. All you need to whip up this puppy is a single, lonely bowl.
Dark bananas are imperative for banana bread, as they’re saturated with natural sugars. You probably don’t want liquid bananas, but ones that are more than a little speckly and quite floppy will do.
Mash the bananas up in your handy dandy bowl until they’re effectively pulp. A few chunks is just fine, so don’t sweat if it’s not perfectly smooth. If you do sweat, take a shower and realign your priorities.
Then, whisk in eggs, honey, coconut oil, and vanilla extract. Measure in equal parts buckwheat flour and whole wheat flour (all purpose works too for the latter), some baking soda, cinnamon, and salt. Stir until a thick batter forms, but do not overmix. Fold in a good helping of chocolate chunks.
One Pan to Hold Them All
And in the darkness, bake them.
I think that’s how the rhyme goes.
Grease a bread pan with oil or butter. Pour in the batter and spread evenly to each corner. Bake 55-65 minutes until the center is set. If the bread darkens too fast before the inside is finished, tent it with foil and continue baking to prevent aggressive browning.
Allow 5 minutes for the loaf to cool in its pan, then run a knife around the edges to loosen the bread. Invert onto a wire rack, then flip upright and cool an additional 20 minutes or so. I love serving banana bread warm with a bit of butter, peanut butter, or honey, or just plain, but you can let it cool more if you wish before slicing it up and divvying it out.
To keep this loaf even lighter, omit the chocolate chips. Walnuts are a great addition, if you’re so inclined. I just adore chocolate and banana together, so I nearly always throw some in whenever I bake any type of banana bread.
Quick breads are coffee’s best friend. Banana, pumpkin, gingerbread, zucchini…I love them all. You’ll find me hiding in my nook with a slice and a mug in either hand. Come join me, if you’d like.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
chocolate chunk buckwheat banana bread
Ingredients
- 4 medium bananas
- 2 eggs, at room temperature
- 1/3 cup honey
- 1/3 cup coconut oil, melted and cooled
- 2 tsp vanilla extract
- 3/4 cup buckwheat flour
- 3/4 cup whole wheat flour (or all purpose)
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3/4 cup dark chocolate chunks or chips
Instructions
- Preheat oven to 350 degrees. Grease a bread pan generously.
- Mash the bananas in a large bowl. Some small chunks are okay. Whisk in the eggs, honey, coconut oil, and vanilla. Stir in the buckwheat and whole wheat flours, baking soda, cinnamon, and salt until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared bread pan. Bake 55-65 minutes until the center is set and an inserted toothpick emerges mostly clean. Let cool in the pan for 5 minutes, then run a knife around the loaf to loosen from the sides. Invert onto a wire rack, then flip back upright. Let cool 20 minutes. Serve warm with butter, if desired.
