📝 About This Recipe
Elevate your baking repertoire with this deeply flavorful, gluten-free twist on a classic comfort food. This loaf harnesses the earthy, nutty profile of Fagopyrum esculentum (buckwheat), which pairs exquisitely with the caramelized sweetness of overripe bananas and bittersweet chocolate. Moist, dense, and naturally rich in minerals, this bread offers a sophisticated texture and a complex flavor profile that far surpasses traditional wheat-based versions.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Buckwheat flour (light or dark variety both work well)
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Sea salt (fine grain)
- 1 teaspoon Ground cinnamon (Vietnamese cinnamon preferred for intensity)
- 1/4 teaspoon Ground cardamom (optional, for floral notes)
Wet Ingredients
- 3 large Overripe bananas (heavily speckled or black skins for best sugar content)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 3/4 cup Coconut sugar (can substitute with brown sugar)
- 2 Large eggs (at room temperature)
- 1/4 cup Greek yogurt (plain, full fat for moisture)
- 2 teaspoons Vanilla bean paste (or pure vanilla extract)
Fold-ins & Toppings
- 1/2 cup Dark chocolate chunks (70% cocoa or higher)
- 1/2 cup Walnuts (roughly chopped)
- 1 tablespoon Buckwheat groats (raw, for a crunchy topping)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or coconut oil and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
-
2
In a medium mixing bowl, whisk together the buckwheat flour, baking soda, baking powder, sea salt, cinnamon, and cardamom until perfectly combined and aerated.
-
3
In a large mixing bowl, peel the bananas and mash them thoroughly with a fork or potato masher until they reach a mostly smooth consistency with only small lumps remaining.
-
4
Add the melted butter and coconut sugar to the mashed bananas. Whisk vigorously for about 1 minute to ensure the sugar begins to dissolve into the fruit oils.
-
5
Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt and vanilla bean paste until the wet mixture is cohesive.
-
6
Gently fold the dry ingredients into the wet ingredients using a large rubber spatula. Mix only until no streaks of flour remain; over-mixing can lead to a gummy texture in buckwheat bakes.
-
7
Gently fold in 3/4 of the chocolate chunks and 3/4 of the chopped walnuts, saving the rest for the top of the loaf.
-
8
Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
-
9
Scatter the remaining chocolate chunks, walnuts, and the raw buckwheat groats evenly over the top. Press them very lightly into the batter so they adhere.
-
10
Bake in the center of the oven for 55 to 65 minutes. At the 45-minute mark, check the color; if the top is browning too quickly, tent it loosely with aluminum foil.
-
11
The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs (ensure you haven't just hit a melted chocolate chunk).
-
12
Remove from the oven and sprinkle with a tiny pinch of flaky sea salt while still hot. Let the bread cool in the pan for at least 15 minutes.
-
13
Use the parchment paper 'slings' to lift the loaf out and transfer it to a wire rack to cool completely before slicing. This is crucial as buckwheat bread sets as it cools.
💡 Chef's Tips
Use the blackest bananas you can find; the higher sugar content balances the slightly bitter notes of buckwheat. If you prefer a lighter flavor, use 'Light Buckwheat Flour' which has the hulls removed. Do not skip the Greek yogurt; buckwheat is a 'thirsty' flour and needs the extra acidity and moisture to stay tender. For a vegan version, use flax eggs (2 tbsp ground flax + 6 tbsp water) and coconut oil instead of butter. Storage: This bread actually tastes better the second day! Wrap it tightly in parchment and store at room temperature.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted cultured butter. Drizzle with raw honey or maple syrup for an extra touch of sweetness. Pair with a robust Earl Grey tea or a dark roast coffee to complement the earthy grains. Toast a slice and top with almond butter and sliced strawberries for an indulgent breakfast. Serve as a dessert with a dollop of mascarpone cheese or vanilla bean gelato.