Fruity, Buckwheat-y, and Vegan-y, Banana Bread

makes 8-12 slices

Well I’m one shade blonder and my skin is two shades darker.  And that, my friends, is a sign of a WONDERFUL vacation.

We sailed to Catalina Island, saw two pods of dolphins, jumped off rocks into the ocean, watched beautiful sunsets, and ate some wonderful food. I had such an awesome M&M caramel apple from Lloyd’s Candy Shop and I tried In-N-Out for the first time ever.

California is such a beautiful place and I can’t wait to go back again, but I love my hometown so I’m not too sad to be back.  Plus, being back means I can bake!

I made this bread before I left but never got the chance to post the recipe.  It’s really fantastic because all the assorted fruits make the bread so moist (ew that word).  Plus, it’s: refined sugar free, oil-free, and vegan!  So, with out further adieu…

Let’s get on it!

Active time: 20 minutes  Total time: 1 hour 20 minutes

What you’ll need:

1/2 cup oat flour*

1/2 cup all-purpose flour

1/2 cup buckwheat flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup agave nectar (or honey if not vegan)

1/4 cup maple syrup

2 flaxeggs*

3/4 cup unsweetened applesauce

1 teaspoon vanilla

2 ripe, large bananas

1 medium peach, halved and pitted

1/4 cup blueberries

1/4 cup chocolate chips

Preheat the oven to 350˚F.  Grease and flour* a 9×5 loaf pan.

Combine all the dry ingredients in a large bowl.  In a smaller bowl combine the agave, maple syrup, flaxeggs, applesauce, and vanilla.  Stir until incorporated.

Put the bananas and peach in a blender and blend until they turn into a smooth purée.  Now, add the wet ingredients and the purée to the dry ingredients.  Mix with a wooden spoon until everything is wet, but don’t over-mix.  Fold in the blueberries and chocolate chips.

Put the batter into the greased and floured pan and place in a preheated oven for 50 minutes to an hour or until a toothpick inserted into the middle of the loaf comes out clean.  Cool for 15 minutes.

Enjoy! You can wrap in plastic wrap and refrigerate the bread for up to 4 days.  So eat up!


*To make your own oat flour: measure out 1/2 cup whole rolled oats, put into a blender, and blend until it turns into a fine powder.

*To make flaxeggs: combine 1 tablespoon of flaxseed meal with three tablespoons of water, mix and allow to sit for five minutes before incorporating it into the wet ingredients.  (You will have to double this…so 2 tablespoons of flax meal and 6 tablespoons of water to make two flaxeggs!)

*To flour a pan: grease the pan with nonstick spray first, then put a couple tablespoons of flour in the bottom of the pan.  Shake it around and tap on the sides until the flour coats the entire pan evenly.  Shake out the extra flour into a garbage can or into the flour bag.

Recipe adapted from: Ambitious Kitchen

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