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Buckwheat Chocolate-Chip Banana Bread

Whole rye flour can be used in place of buckwheat, for a slightly spicy, malty flavor.
a load of buckwheat chocolate chip banana bread
  • Yield 8 servings
  • Prep Time 15 minutes
  • Cook Time 45 minutes


  • 1 cup spelt flour
  • 1 cup buckwheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. sea salt
  • 1/2 cup nondairy milk
  • 2 tbs. ground flaxseed
  • 1 cup mashed banana
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate chips or chopped walnuts, plus more for topping if desired


Preheat the oven to 350 degrees F. Lightly oil a 9-x-5-inch loaf pan and line with parchment paper.
In a large bowl, whisk the spelt flour, buckwheat flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, stir the nondairy milk and flaxseed; let stand for 10 minutes, until slightly thickened. Stir in the mashed banana, maple syrup, oil, and vanilla. Add the wet ingredients to the flour mixture and stir until just combined. Fold in the chocolate chips or walnuts.
Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Garnish with chocolate chips or walnuts as desired.
Let cool on a rack for at least 10 minutes before lifting from the pan.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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