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A plate of strawberry buckwheat banana bread sliced.

Strawberry Buckwheat Banana Bread

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Filled with sweet-tangy strawberry goodness, this Strawberry Buckwheat Banana Bread is a delicious gluten-free, sugar-free, plant-based treat!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 126
Author Elizabeth

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

If using one loaf pan, increase the baking time to 50-60 minutes.

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 109mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 1mg