When I say the snow has not stopped, I really do mean it. We had one day of sun on Wednesday; then it was back to snow for the remainder of the week. It’s very white outside, as well as very chilly! But at the same time, it’s very cozy, and we’re not complaining about that! Right now, I’m enjoying every bit of this snowy winter weather. It’s so great for January and has left me wanting to do nothing more than be in the kitchen baking and cooking all day. Banana bread recipes are always top of mind this time of year. Something about the cold January days and snow always inspires me to bake banana bread. I think it’s one of my favorite wintertime baked goods! Some of you may remember last January’s maple banana bread. It’s one of my favorite recipes on the site. So easy, but so delicious. I make it all the time. This year, I’m really inspired to use more buckwheat. I read somewhere that it will be a “trending” ingredient this year, and personally, I’m here for it. Buckwheat chocolate chip cookies may have to be my next venture! But today, it’s this healthy buckwheat banana bread recipe for the weekend. I know you’ll love baking this easy recipe and enjoy eating it even more!
The details
Step 1: the bananas You can’t make banana bread without the bananas! Ideally, you want to use over-ripe bananas with lots of black spots around the peel. You want them to be almost too brown to use. This is key. You’ll need four of them. Yes, my banana bread uses double the amount! It’s what makes this bread so special. Start with four ripe bananas, toss them into a mixing bowl, and mash them up. You can use a fork or a potato masher; both will get the job done! Step 2: the wet ingredients To the mashed bananas, add two eggs, melted ghee (or use coconut oil or melted butter), honey, and vanilla. I love to use raw honey if you have access. Raw honey has more health benefits and better flavor! Step 3: the dry ingredients To the wet ingredients, add white whole wheat flour, buckwheat flour, baking soda, cinnamon if you enjoy it, and salt. I use Bob’s Red Mill Buckwheat Flour. It lends a delicious, toasty, nutty flavor and yields a soft, chewy texture. A little goes a long way! I found it to be really wonderful with the honey and chocolate. A great combination! Step 4: the chocolate I use a dark chocolate bar (well, actually, I used two), usually 92% cacao. Then I stir a small handful of walnuts in too. The nuts are optional, pecans would be yummy, but don’t skimp on the chocolate! Step 5: bake And then you bake in a loaf pan. This will take about an hour. It’s going to smell so good! I love to slice into the warm bread and enjoy it while all that chocolate is extra melty. Using chunks of chocolate allows for melted pockets throughout the bread. It’s certainly hard not to love that! I tested this recipe many times to ensure I had the buckwheat flour ratio just right! I now have four loaves in my freezer. Even though that’s a lot of banana bread, I can’t wait to share a loaf with everyone who walks through my door. I just love this recipe so much. Don’t let the buckwheat flour scare you. I promise it’s really delicious when paired with sweet bananas and chocolate! I hope you all enjoy! Looking for other sweet winter recipes? Here are a few ideas: Iced Lemon Loaf Peanut Butter Protein Chocolate Chip Cookies Chocolate Chunk Rye Banana Bread 5 Minute Chocolate Chunk Banana Bread Mug Cake Maple Glazed Doughnuts Baked Chocolate Fudge Glazed Doughnuts Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Vanilla Chai Old Fashioned Chai Espresso Martini Lastly, if you make this Honey Buckwheat Chocolate Chunk Banana Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
