Filled with sweet-tangy strawberry goodness, this Strawberry Buckwheat Banana Bread is a delicious gluten-free, sugar-free, plant-based treat!
I love bananas but I don't make banana bread that often. Banana bread requires super ripe bananas, especially when the main source of sweetness is bananas. Since I freeze bananas to eat like ice cream, I don't normally let them get ripe enough to be ready for banana bread.
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When I moved home for a few weeks after my internship, my family had a couple super ripe bananas laying around. My mom almost threw them in the compost, but I stole them away and decided I would finally make some banana bread.
I wanted to create a unique flavor. A couple months ago, I shared a Plant-Based Banana Bread recipe on this blog, so I know I've got the basics down for ya. I started brainstorming flavors: blueberry, strawberry, cherry, pineapple, coconut, chocolate. There are so many great flavors! Hopefully I'll be able to make some other fun banana breads soon.
As you can tell from the title (and the pictures) I decided on strawberry. Strawberry banana is a classic combination. The sweet banana flavor mixes well with the tang of strawberries.
In my last banana bread recipe, I used almond butter and almond flour. But I decided to go for a lower fat recipe this time. PSA: fat is NOT bad for you. We need healthy fats. I just like to give different options for your individual preferences. If you want a higher fat recipe, check out my Plant-Based Banana Bread. If you'd prefer less fat, this Strawberry Buckwheat Banana Bread is for you!
All that to say, there is still some fat in this bread. In order to achieve the perfect texture, it really helps to have a bit of fat. So I whipped up some of my Toasted Walnut Butter to add to this bread. I decided not to add chopped walnuts to the batter, but that would be a great option to give the bread a nice crunch.
Ingredient Notes
There are a couple more ingredients besides bananas (duh), strawberries, and walnut butter.
Baking Powder & ACV: We'll add some baking powder and apple cider vinegar for a nice chemical reaction 🙂
Cinnamon: A bit of cinnamon adds some nice sweetness and spice.
Flours: Like in my other banana bread recipe, we'll use oat flour. But instead of almond flour we'll add buckwheat flour. The buckwheat flour helps create a nice bread-like consistency that's not too dry or too mushy. No, there's no chocolate in this bread (though you could add some if you want). Buckwheat flour is naturally dark, so it adds a beautiful, non-chocolate color to the bread.
Sugar and Ground Flaxseed: Finally, we'll also add some ground flaxseeds to help bind the bread and a couple tablespoons of date sugar for a bit of added sweetness. Feel free to omit the date sugar if you want a less sweet bread.
How to make Strawberry Buckwheat Banana Bread
Step 1. To make this Strawberry Buckwheat Banana Bread, start by blending some super ripe bananas and Toasted Walnut Butter in a food processor. Add the baking soda, apple cider vinegar, and cinnamon and blend to combine.
Step 2. Stir in the oat flour, buckwheat flour, ground flaxseeds, and date sugar. Defrost some frozen strawberries and chop them into chunks. Stir the strawberries and any juice into the batter.
Step 3. Pour the batter into two small loaf pans (or you can use one regular-sized pan). Top with slices of fresh strawberries if you want.
Step 4. Bake for 40 minutes, or until a toothpick inserted into the bread comes out clean. Let cool for at least 15 minutes. Slice and enjoy!
Recipe Prayer
Thank you God for the food that you feed us each day. We are so grateful for the abundance you blessed us with. Amen.
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📖 Recipe
Strawberry Buckwheat Banana Bread
Equipment
Ingredients
- 3 Small Ripe Bananas about 10 ounces
- ¼ Cup Walnut Butter
- 1 Tablespoon Baking Powder
- 1 Tablespoon Apple Cider Vinegar
- ½ Teaspoon Cinnamon
- ¾ Cup Oat Flour
- ¾ Cup Buckwheat Flour
- 2 Tablespoons Ground Flaxseed
- 2 Tablespoons Date Sugar
- 1 Cup Frozen Strawberries about 7.5 ounces measured while frozen
- Fresh Strawberries for topping
Instructions
- Preheat the oven to 350. Line two small loaf pans or one regular-sized loaf pan (see notes) with parchment paper.
- Add the bananas and walnut butter to a food processor. Process until smooth. Add the baking soda, apple cider vinegar, and cinnamon. Pulse to combine.
- Transfer to a bowl and stir in the oat flour, buckwheat flour, ground flaxseeds, and date sugar. Mix until smooth.
- Defrost the strawberries. Chop them into small chunks. Stir the strawberries and any juice into the batter.
- Pour the batter into the loaf pan(s). Top with fresh strawberries (optional).
- Bake for 40 minutes, or until a toothpick inserted into the bread comes out clean. Let cool for at least 15 minutes before serving. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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