Buckwheat Yogurt Banana Bread Guilt Free
Indulge guilt-free with this wholesome Buckwheat Yogurt Banana Bread, a healthier twist on the classic treat that’s packed with natural flavors and nourishing ingredients. Made with nutrient-rich buckwheat flour, creamy Greek yogurt, and perfectly ripe bananas, this recipe delivers a moist, tender texture without relying on refined sugars or butter. Sweetened naturally with maple syrup and enhanced by warm hints of cinnamon, this banana bread is a wholesome delight. Customize it with optional add-ins like dark chocolate chips or chopped walnuts for an extra layer of texture and flavor. Perfect for breakfast, a snack, or even dessert, this easy-to-make recipe takes just 15 minutes of prep and bakes into a loaf that stays moist for days. Whether you're following a health-conscious diet or just love banana bread, this gluten-free favorite is sure to satisfy!
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Recipe Information
Ingredients
- 180 grams Buckwheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 3 large Ripe bananas
- 120 grams Greek yogurt (unsweetened)
- 80 milliliters Maple syrup
- 1 large Egg
- 1 teaspoons Vanilla extract
- 60 milliliters Coconut oil (melted)
- 50 grams Dark chocolate chips (optional)
- 50 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In another bowl, mash the ripe bananas until smooth. Add the Greek yogurt, maple syrup, egg, vanilla extract, and melted coconut oil. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients and fold together gently using a silicone spatula. Be careful not to overmix; stop as soon as there are no large streaks of flour.
If using, fold in the dark chocolate chips and/or chopped walnuts for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it out evenly. Smooth the top with the back of a spoon.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter (a few moist crumbs are fine).
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 336.6 g | 122% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 146.0 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2973 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
