Buckwheat Coffee Banana Bread
A deliciously dark but healthy banana bread with the goodness of buckwheat and a hint of coffee
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 200 g buckwheat flour
- 70 g AP or all-purpose flour
- 113 g butter softened
- 70 g brown sugar
- 1 tsp vanilla extract
- 3 very ripe bananas mashed
- 1 tsp soda bicarbonate
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 2 tbsp honey ml strong black coffee
- 2 tsp instant coffee powder
- 2 tsp brown sugar
- 70 g walnuts chopped
Preheat the oven to 160°C and lightly grease and line a 9”x 5” loaf tin with baking parchment. Make sure to leave enough overhanging parchment to help lift the bread out of the tin.
In a bowl, combine the flours, salt, baking powder and soda bicarb.
In a larger bowl cream the sugar and butter for 2-3 minutes and then beat in the eggs and vanilla extract.
Add the bananas, honey and coffee and combine well.
Now gently fold in the flour mixture followed by the walnuts, taking care not to overmix as it will deactivate the soda bicarb.
Pour the batter into the prepared tin.
Mix the coffee powder with 2 tsp brown sugar and sprinkle on the surface of the batter.
Bake for 35-40 min or until you get a clean toothpick inserted to test the bread.
Cool the banana bread in the tin for 10 minutes, then remove and cool on a wire rack.