Buckwheat Banana Bread With Salty Butter | sheerluxe.com
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Prep Time: 15 Minutes | Cooking Time: 40 Minutes

Makes one large loaf 

Banana bread is a staunch favourite in most household, and this malty, not-too-sweet version is gluten-free and toasts beautifully. Bananas not only flavour the bread but also work with the buckwheat to make the dough, while cinnamon and raisins bring the sweetness and walnuts add a crunch. 


  • 290g of buckwheat flour
  • 2 tsp of baking powder
  • 1 tsp of baking soda
  • ½ tbsp of ground cinnamon
  • ¼ tsp of sea salt
  • 4 ripe bananas (about 400g), mashed
  • 1 ripe banana, sliced (about 90g) 
  • 120ml of water
  • 1 tsp of vanilla extract
  • 60g of raisins
  • 30g of walnuts
  • Lightly salted butter


1. Preheat the oven to 180ºC. Mix the buckwheat flour, baking powder, baking soda, cinnamon and sea salt together in a large bowl.

2. Mix the mashed bananas, water and vanilla together, then add to the bowl. Mix in the raisins, walnuts and remaining banana slices.

3. Transfer the mixture to a 750g loaf tin lined with baking paper. Bake for 25 minutes, then turn the tin around and bake for another 15 minutes until the bread is firm-ish to the touch. Allow to cool before slicing, then serve with butter.

Recipe from East by West: Simple Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley, photography by Nick Hopper (Bluebird, £25)

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