Buckwheat Yogurt Banana Bread Guilt Free

Indulge guilt-free with this wholesome Buckwheat Yogurt Banana Bread, a healthier twist on the classic treat that’s packed with natural flavors and nourishing ingredients. Made with nutrient-rich buckwheat flour, creamy Greek yogurt, and perfectly ripe bananas, this recipe delivers a moist, tender texture without relying on refined sugars or butter. Sweetened naturally with maple syrup and enhanced by warm hints of cinnamon, this banana bread is a wholesome delight. Customize it with optional add-ins like dark chocolate chips or chopped walnuts for an extra layer of texture and flavor. Perfect for breakfast, a snack, or even dessert, this easy-to-make recipe takes just 15 minutes of prep and bakes into a loaf that stays moist for days. Whether you're following a health-conscious diet or just love banana bread, this gluten-free favorite is sure to satisfy!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 10

Ingredients

• 180 grams Buckwheat flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 3 large Ripe bananas
• 120 grams Greek yogurt (unsweetened)
• 80 milliliters Maple syrup
• 1 large Egg
• 1 teaspoons Vanilla extract
• 60 milliliters Coconut oil (melted)
• 50 grams Dark chocolate chips (optional)
• 50 grams Chopped walnuts (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Step 3

In another bowl, mash the ripe bananas until smooth. Add the Greek yogurt, maple syrup, egg, vanilla extract, and melted coconut oil. Whisk until fully combined.

Step 4

Pour the wet ingredients into the dry ingredients and fold together gently using a silicone spatula. Be careful not to overmix; stop as soon as there are no large streaks of flour.

Step 5

If using, fold in the dark chocolate chips and/or chopped walnuts for added texture and flavor.

Step 6

Pour the batter into the prepared loaf pan and spread it out evenly. Smooth the top with the back of a spoon.

Step 7

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter (a few moist crumbs are fine).

Step 8

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 9

Serve at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	(1023.8g)

Amount per serving	% Daily Value*
Calories	2524.4

Total Fat 123.9g	0%
Saturated Fat 67.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 223.5mg	0%
Sodium 2278.9mg	0%
Total Carbohydrate 336.6g	0%
Dietary Fiber 36.8g	0%
Total Sugars 146.0g
Protein 54.7g	0%

Vitamin D 53.8IU	0%
Calcium 260.2mg	0%
Iron 11.7mg	0%
Potassium 2972.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 8.2%

Carbs: 50.2%