Buckwheat Banana Bread

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Sticking to the theme of cinnamon season, this bread is perfect for fall and using up the last of your zucchini. I personally love to eat this as my pre-workout fuel because it provides carbs, some fat and some protein all in a ready-to-go slice.

On that note, for those of you looking to increase the protein in recipes, I've also tried this bread substituting about half the buckwheat flour with Mikuna Protein Powder, a plant-based single ingredient powder, and it works really well!

Whichever way you go, this loaf is sure to be a crowd-pleaser for all ages.

Health Benefits: 

• Walnuts and buckwheat flour are two of the stars in this recipe. Walnuts are a fantastic source of omega-3 fatty acids, which help reduce inflammation and support brain function.

• Buckwheat flour, a gluten free whole-grain flour, is rich in minerals like magnesium, B vitamins and is a plant-based complete protein.

• Both ingredients are packed with dietary fiber which is essential to a healthy microbiome, promoting a feeling of fullness, and helping to slow the absorption of sugar into the bloodstream, preventing sharp spikes and crashes in energy levels.

• Kid Friendly: With the sweetness of the bananas, kids won't know you've added zucchini, healthy fats and whole-grain fiber making this a great "treat" recipe that is also nutrient dense.

Wet Ingredients:

• 80 grams grated zucchini (about 1 medium zucchini)

• 250 grams extra ripe bananas (3 small or 2 medium bananas)

• 1/3 cup soy milk or milk of your choice

• 1/3 cup tahini

• 1/3 cup maple syrup

• 2 teaspoons vanilla extract

• 2 teaspoons apple cider vinegar

Dry Ingredients:

• 2 cups buckwheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/2 cup chopped walnuts

Instructions:

• Preheat the oven to 350 degrees F.

• Line a bread loaf pan with parchment paper and put aside.

• Prepare the zucchini. Grate zucchini with a box grater and place in a colander. Squeeze to remove extra moisture and set aside.

• In a medium bowl, add the ripe bananas.

• Use a fork to mash the bananas into a paste.

• Add the remaining wet ingredients and mix to combine.

• Give the grated zucchini one more squeeze, then add it to the wet ingredients and mix.

• In a separate larger bowl, add all the dry ingredients and mix to combine.

• Add the wet ingredients to the dry ingredients and stir until combined.

• Pour mixture into the loaf tin.

• Bake at 350 degrees F for 45 minutes.

• Check if done by inserting a toothpick. If, when removed, is clean, remove from the oven. If not done, continue cooking checking every 5 minutes until a toothpick is removed clean.

• Let cool for 10 minutes, then remove and place on a wire wack to cool completely.

• Enjoy!

• *I love to toast each piece for a warm slice with a crunchy exterior!

Nutrition Info (per 1/8 of loaf) Calories: 220 Protein: 6.1g Carbs: 38g Fiber: 4.7 g Fat: 6.3 g