Soft and moist buckwheat banana bread made without gluten, eggs, or dairy. Classic banana flavor with a tender crumb.

Scale

1 1/2 cups buckwheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

3 ripe bananas, mashed

1/3 cup maple syrup

1/4 cup neutral oil

1/4 cup unsweetened plant milk

1 tsp vanilla extract

1 tbsp apple cider vinegar

Optional:

1/4 cup chopped nuts

1/4 cup dairy-free chocolate chips

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1. Preheat oven to 350°F and line a loaf pan.

2. Mix dry ingredients in a bowl.

3. Whisk wet ingredients in another bowl.

4. Combine wet and dry ingredients gently.

5. Pour into pan and bake 45–55 minutes.

6. Cool completely before slicing.

Use very ripe bananas for best sweetness.

Do not overmix batter.

Let loaf cool fully before cutting.