Blueberry Buckwheat Banana Bread (gf, v)
Recipe type: Breads, Baked Goods
Cuisine: Vegan, Healthy
Serves: 1 loaf or 12 muffins
  • 4 overripe bananas
  • ⅓ cup vegan butter, melted and cooled slightly, plus more for greasing
  • 1 tablespoon ground flax seeds
  • ½ cup plus 1 TB coconut sugar
  •  1/4 cup applesauce
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • pinch of ground cloves
  • 1½ cups buckwheat flour
  • 1 cup blueberries (fresh or frozen)
  1. Preheat oven to 375˚F.  Grease the loaf pan or muffin tins with butter.
  2. Make the flax egg: combine the ground flax with 2½ tablespoons water in a small bowl.  Set aside for 5 minutes to allow it to gel.
  3. In a large mixing bowl, mash the bananas with a fork, leaving some texture.  Add the melted butter, flax "egg", coconut sugar, applesauce, vanilla, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.  Stir well to combine.  Add the buckwheat flour and stir until just incorporated.  Fold in the blueberries.
  4. Pour the batter into the loaf pan or into muffin tins ¾ full.  Bake 50-55 minutes for a loaf, 20-25 minutes for muffins, or until a toothpick inserted into the center comes out clean.  Allow to cool for 20 minutes before slicing.
Recipe by Spoon With Me at