Gluten-free buckwheat + pecan meal banana bread
Every weekend I find myself at the bulk store with the intent of picking up my usual staples. More times than not, I end up wandering aimlessly through the aisles and getting super distracted by all the fun goodies, inevitably leaving with double the amount of items as I intended. Oops. Today was no exception because while browsing the nuts section, I noticed some beautiful PECAN MEAL. What on earth? Am I the only one who finds that super exciting?!!
I’m definitely not totally gluten-free but I do try to bake with all-purpose flour alternatives to up the nutrition in my treats (logic for baking way too many sweets). I also just enjoy the challenge of experimenting with recipes and testing out different ingredients in my baked goods because I’m insane. ANYWAY, I often turn to almond flour but it can be quite expensive and who has the money to put 1 or 2 cups of almond flour in every treat they make?? Certainly not this chick. So I try to include it only in small amounts in my recipes, and today the game was totally changed when I noticed this amazing ground pecan meal – and it was 50% off!!! I couldn’t resist and with 3 super ripe banana sitting on my kitchen island, I knew banana bread was in my near future.
I usually go for light spelt flour but I decided to try buckwheat today for some experimentation. The flavour is fairly strong + nutty which I love, but to tone it down a bit use half buckwheat (or spelt) and half oat flour (or you could probably get away with gluten-free flour blend). I threw in half a cup of this incredible pecan meal along with my usual healthy ingredient suspects like coconut oil, maple syrup (no refined sugars wadddup!) and almond milk and let me tell you – the results were hella good. Obv I added chocolate chips too because in my opinion (and everyone’s who is sane), banana bread is a crime without it. This bread is super flavourful, moist, nutty + chocolatey. Give it a try if you know what’s gooood!
Hope you love!
- ½ c. light buckwheat (or spelt, or another whole-grain/GF) flour
- ½ c. oat flour (GF flour might work too)
- ½ c. pecan meal (or almond meal/flour)
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- 3 very ripe bananas
- 1/3 c. pure maple syrup
- ¼ c. coconut oil, melted
- ¼ c. almond milk (room temp.)
- 1 egg (room temp.)
- 1 tsp. vanilla
- Chocolate chips duuuh! ½ c. is about right 🙂
- In a large mixing bowl, mash your bananas. In a separate bowl, combine the flours/meals, baking soda + powder, salt and cinnamon and whisk well.
- In a small saucepan, melt your coconut oil over medium heat, then remove from the heat and stir in the almond milk, maple syrup and vanilla. Transfer this liquid to your bowl with the mashed bananas, whisk and let the mixture cool. Once cooled to room temperature, add in the egg and beat well until combined. (The cooling step is very important - you don't want to cook the egg! Yuck).
- Add the dry ingredients to your bowl of wet and mix just until combined. Throw in the chocolate chips and stir.
- Pour batter into a greased and/or parchment lined loaf tin and add more chopped chocolate on top if you're feelin' fancy. Bake at 350 degrees for 50 mins, checking with a toothpick and baking for an additional 5 mins if not cooked through.
- Cool thoroughly, sprinkle with sea salt + enjoy (with butter, ghee, peanut butter, almond butter...you get the idea.)