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Strawberry Buckwheat Banana Bread

Filled with sweet-tangy strawberry goodness, this Strawberry Buckwheat Banana Bread is a delicious gluten-free, sugar-free, plant-based treat!

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

10

minutes

Cook:

40

minutes

TOtal:

50

minutes

Ingredients

  • 3 Small Ripe Bananas about 10 ounces
  • 1/4 Cup Walnut Butter use my Toasted Walnut Butter recipe
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Teaspoon Cinnamon
  • 3/4 Cup Oat Flour
  • 3/4 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)

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Instructions

  1. Preheat the oven to 350. Line two small loaf pans or one regular-sized loaf pan (see notes) with parchment paper.
  2. 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.
  3. Transfer to a bowl and stir in the oat flour, buckwheat flour, ground flaxseeds, and date sugar. Mix until smooth.
  4. Defrost the strawberries. Chop them into small chunks. Stir the strawberries and any juice into the batter.
  5. Pour the batter into the loaf pan(s). Top with fresh strawberries (optional).
  6. 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!

Recipe Notes

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

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