Go Back

Buckwheat Banana Nut Bread

Sarah Montgomery
Buckwheat banana nut bread with toasted flaked almonds and banana chips. Tasty and easy to make.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Quick Breads & Muffins
Cuisine North American
Servings 1 Yields

Ingredients
  

  • 175g demerara sugar
  • 100g unsalted butter (room temperature)
  • 2 free range eggs (large)
  • 2 over ripe bananas, mashed
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 150g plain flour
  • 75g buckwheat flour
  • 2 tsp baking powder
  • pinch of salt
  • 15g banana chips
  • 20g toasted flaked almonds

Instructions
 

  • Preheat your oven to 180/160c (fan) grease and line a 2 lb loaf tin - I like to use loaf tin liners.
  • Cream the sugar and butter together and then add the eggs, mashed bananas, milk and vanilla extract.
  • Combine the dry ingredients with the wet until well mixed. If it looks a little dry add a tiny bit more milk.
  • Pour into a greased loaf tin and sprinkle over the almonds and banana chips.
  • Bake for around an hour or until risen and golden in colour. If unsure, check with a skewer (done if the skewer comes out clean)

Notes

Keep in an airtight container for up to a week.