Banana, Cacao and Buckwheat Bread
Rupy’s love of dark chocolate inspired us to make a baked good incorporating both raw cacao powder and good quality dark chocolate. This chocolatey ...bread is delicious as is, but in The Doctor’s Kitchen studio we love to spread it with yoghurt and lightly drizzle it with some honey or maple syrup. Be sure to use the ripest bananas you can find - not only do they become sweeter as they ripen, they bring much-needed moisture to the bread. Using buckwheat flour means it is naturally gluten-free, if you or someone you are cooking for is gluten-intolerant. Read more Rupy’s love of dark chocolate inspired us to make a baked good incorporating both raw cacao powder and good quality dark chocolate. This chocolatey bread is delicious as is, but in The Doctor’s Kitchen studio we love to spread it with yoghurt and lightly drizzle it with some honey or maple syrup. Be sure to use the ripest bananas you can find - not only do they become sweeter as they ripen, they bring much-needed moisture to the bread. Using buckwheat flour means it is naturally gluten-free, if you or someone you are cooking for is gluten-intolerant.
seeds
seeds
NUTRITION PER SERVING (Read more)
Notes
To make it vegan replace each egg with 1 tbsp milled flax mixed with 5 tbsp water. Let sit for 10 minutes before adding to the batter.
seeds
Ingredients
Method
Gather and prepare your ingredients. Line a 12x6x23cm loaf tin with parchment paper. Preheat the oven to 180°C/ 160°C fan.
Place the buckwheat flour, cacao, baking powder and salt into a bowl. Whisk to remove any lumps.
Place the bananas into a shallow bowl and mash using the back of a fork.
Place into a bowl with the eggs, olive oil, sugar and vanilla and stir to combine.
Add the dry ingredients to the wet. Stir gently to incorporate. Add the chocolate and walnuts and stir to combine. Reserve a small amount for decoration, if desired.
Pour the batter into the prepared loaf tin. Sprinkle with the remaining chocolate and walnuts.
Place into the oven and bake for 40-45 minutes. Allow to cool completely before serving.
Notes
To make it vegan replace each egg with 1 tbsp milled flax mixed with 5 tbsp water. Let sit for 10 minutes before adding to the batter.
User comments (10)
Tasty treat ... unusual flavour ..advice of yoghurt maple syrup useful
I Substituted Cacao with carob and worked well . Will make again
So rich and chocolatey without any guilt. Loved it!
Delicious!
Really nice, will definitely make again
Quite sweet with the sugar and chocolate chips
Hubby asked me to put this recipe in his top 10 faves .. I used rye flour as I didn’t have buckwheat and it was delicious … probably slightly too delicious lol thanks very much guys
Nice flavour but a little dry for my liking. Definitely needs a dollop of yoghurt!
Love love love this recipe. I’ve not felt the need to eat any other cake,biscuit or sweet stuff since I started making it. It totally satiates my chocolate cravings and is a bit hit with the rest of the family too. Thank you!
This recipe is the best! It tastes so moist and naturally sweet and I just love it! I blended the walnuts so I hope my kids will enjoy it too after school! Thank you so much, I’m always loooking for ways to use my over ripe bananas
I am a fan of dark choc but this was very intense. Tastes ‘good for you’ which is no bad thing. My son liked it which is a bonus! The bananas I used were pretty ripe but perhaps next time using even riper bananas might give a little more sweetness. I see the tip about serving with maple syrup but kinda want to avoid that to keep the bread on the healthier side. I’m wondering if a swirl of tahini through the mix might cut through some of the sharpness of the dark choc. I’ve looked back at the packaging of the dark choc I used and one of the bars was Lindt 70% and the other was 85% Lidl own brand (I used around half of each chocolate bar as the Lindt was running out). The 85% might explain the added sharpness!
The recipe turned out really well and moist!
However did you mean to write sieve the dry ingredients to get rid of the lumps as opposed to whisk ?