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Buckwheat Coffee Banana Bread / www.quichentell.com

Buckwheat Coffee Banana Bread

Quiche 'n' Tell
A deliciously dark but healthy banana bread with the goodness of buckwheat and a hint of coffee
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast, Dessert
Cuisine American
Servings 8


  • 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
  • 2 tsp instant coffee powder dissolved in 30 ml water
  • 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.