Buckwheat Banana Bread with Cacao (Gluten-Free)

Last Updated on 04/24/2020

A rich, moist, decadent gluten-free banana bread made with buckwheat flour, almond flour and raw cacao powder. This beautiful loaf is created with wholesome ingredients,  and sweetened by unrefined coconut sugar, making it a scrumptious treat that is deliciously healthy any time of the day!

This bread is GOOD. I find myself to be a big fan of buckwheat and chocolate together in any form. Every single time I include those two ingredients together, I am always over-the-moon happy with the results. I simply could not wait to share this one with you guys. . .

I found this spin on banana bread to be perfectly moist, hearty and filling, and with the perfect touch of chocolate-y cacao flavor to make it taste like a super indulgent dessert, but with no guilt necessary! The blend of buckwheat and almond flours in this loaf lend it a bit of protein power, too!

Throw in the fact that it slices, hold together, and stores like a dream, and I have no doubt you’ll be making this bread time and time again. I know we wil!

This Chocolate Buckwheat Banana Bread is:

• Rich, moist, and delicious!

• Gluten-free, dairy-free, soy-free, refined sugar-free.

• Easy to slice & stores well.

• Super easy to make!

• A nutrient dense, healthy loaf filled with fiber, protein, antioxidants, iron, magnesium and calcium, to name a few!

Tips for making Buckwheat Banana Bread with Cacao Powder:

• Are you looking for a nut-free bread? You can replace with almond flour with oat flour for a similar loaf.

• Due to the unique nature of buckwheat flour, I do not recommend substituting it with anything else.

• You can replace with tapioca starch with arrowroot starch or cassava flour, if need be.

• You can replace the coconut sugar with granulated sugar of your choice. For a sugar-free bread, I like to use this sweetener.

• Want an extra chocolate-y loaf? Throw a handful of chocolate chips into the batter!

• You can store this bread covered at room temperature for 2 days, or in air-tight containers in the refrigerator for up to 6 days.

More Sweet Gluten-Free Bread Recipes:

Coconut Banana Bread (Gluten-Free)

Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)

Sweet & Spicy Pumpkin Seed Bread (Gluten-Free)

3-Ingredient Sunflower Seed Butter Banana Bread (Grain-Free, Gluten-Free, Dairy-Free)

Want to learn more about cacao powder? Read about cacao’s health benefits HERE.

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Buckwheat Banana Bread with Cacao (Gluten-Free)

A rich, moist, decadent gluten-free banana bread made with buckwheat flour, almond flour and raw cacao powder. This beautiful loaf is created with wholesome ingredients,  and sweetened by unrefined coconut sugar, making it a scrumptious treat that is deliciously healthy any time of the day!

5 from 10 votes

Print Pin Rate SaveSaved!

Course: Breakfast, Sweets

Cuisine: American, Gluten-Free

Diet: Gluten Free, Vegetarian

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 1 loaf

Author: Kristen Wood

1x2x3x

Ingredients

US CustomaryMetric

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1/4 cup cacao or cocoa powder
• 3/4 cup coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 2 large bananas mashed
• 1/2 cup butter softened or melted coconut oil (for dairy-free)
• 5 tbs milk of choice I use almond
• 1 tsp vanilla extract
• 1 egg beaten
• 1/2 tsp apple cider vinegar or lemon juice

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 350°F. Grease or line a loaf pan with parchment paper; set aside.
• In a large mixing bowl sift together buckwheat, almond and tapioca flours.
• Stir in cacao powder, sugar, baking soda, baking powder, cinnamon, cloves and salt. Mix well.
• In a different mixing bowl add your (well) mashed banana and butter. Mix until smoothly combined. Stir in milk, vanilla, egg, and vinegar. Whisk until combined.
• Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter.
• Pour your batter into your prepared loaf pan.
• Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean (or with only a few crumbs).
• Let cool completely before slicing and serving.
• Enjoy!

Notes

Please see the TIPS section above in the post for valuable information.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 319mg | Fiber: 3g | Sugar: 18g

Have you tried this recipe?Please Rate + Comment Below!

Mention on Instagram!@moon.and.spoon.and.yum