Buckwheat Banana Bread
Mar 26, 2025
Banana and cardamom are a match made in heaven—their natural sweetness and warmth complement each other beautifully, making this bread deeply aromatic and flavorful. The nuttiness of buckwheat flour adds a rich, earthy depth, while olive oil and buttermilk keep the loaf irresistibly moist. With a hint of orange blossom water and vanilla, this banana bread is anything but ordinary. Enjoy it as a comforting breakfast, an afternoon snack, or even a lightly sweet dessert.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level double the quantities of baking soda and baking powder.
Ingredients:
2 large eggs
1 cup (200 grams) sugar
¾ cup (6 oz) olive oil
2 large ripe bananas, mashed
¼ cup (60 ml) buttermilk, at room temperature
2 teaspoons vanilla paste
2 cups (240 grams) buckwheat flour
½ teaspoon baking soda
ā…¯ teaspoon (½ + ā…› tsp) baking powder
1 teaspoon freshly ground cardamom
½ teaspoon salt
Powdered sugar for dusting, optional
Instructions:
-
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
-
Whisk the wet ingredients
In a large bowl, whisk together the eggs and sugar until pale and slightly thickened. Slowly stream in the olive oil while whisking until emulsified. -
Incorporate the bananas
Mash the ripe bananas and fold them into the mixture. Stir in the buttermilk, vanilla paste, and orange blossom water (if using). -
Mix the dry ingredients
In a separate bowl, whisk together the buckwheat flour, baking soda, baking powder, and freshly ground cardamom. -
Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender. -
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and serve
Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack. Allow it to cool completely before slicing.
Tip: This banana bread is even better the next day as the flavors meld. Serve plain, with butter, or with a drizzle of honey. Store at room temperature for up to 3 days or freeze for longer storage.
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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