chocolate chunk buckwheat banana bread
Salty, sweet, banana-y, hearty, and lower in sugar and fat - a perfect midday coffee break treat.
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.
Notes
*Storing: Cover the cooled loaf of banana bread and set in a dry area for up to 3 days, or in the fridge for up to 5. Banana bread also freezes wonderfully, sealed, for up to 3 months.
*Coconut oil substitute: Substitute the coconut oil with equal parts avocado or vegetable oil.
*Honey substitute: Equal parts maple syrup or granulated sugar.