Buckwheat Banana Bread Two Ways

Buckwheat Banana Bread



Hello and HAPPY FRIDAY everyone!


My goodness, this Friday could not have come any sooner if it tried. You know those days where everything seems to have gone ‘wrong’? Where everything seems to spiral out of some sort of hoped for or perceived ‘order’? And how in those days’ things seem overwhelming and intense and consequently … catastrophic. Well, I had one of those weeks. So you can imagine my utter joy when I finished early this Friday and decided to do me some BAKIN’!


So, out of that intense week, this beauty was born. A delicious reminder that life is good, life is kind, I am loved, and essentially … that all is in fact well, even though my mind spent the last week telling me that it wasn’t. It is. And this banana bread held all of that positivity and nurturing in itself and lent that same positivity and nurturing to me gracefully as I tucked into a couple of these slices while sitting in the garden with a cup of tea and slathered heaps of crunchy peanut butter on each slice followed by some passion fruit pulp and walnuts. Who needs a glass of wine to calm down after the week when you can have a delicious hearty slice of banana bread?



I learnt a lot this week – I learnt a lot about the impermanence of emotional states, I learnt a lot about the necessity for my daily yoga practice, I learnt a lot about my healing journey and that even though I have experienced a lot of growth over the December holiday not only is it now a lesson of integration of those lessons learnt into my daily life here, but it is also a lesson that I still have so much growth, healing, expanding and letting go to do. I learnt a lot about self-forgiveness, releasing guilt & shame and how to crawl back from those darker places in your mind that can sometimes seem like they have their strong talons piercing into you so deeply that there is no going back. BUT, there is. There is a way, to not go back, but to go forward, stronger, more motivated, more experienced, more compassionate and more loving than ever before. Rise up to the challenge, acknowledge it, see it for what it is and decide for it to not get the better of you. I learnt a lot about self-belief this week, too. And the power of the mind. And the power of myself. And the power of opening up to someone and feeling supported and loved. And the power of holding space for others as a way of holding space for yourself, too. The power of service towards others and towards yourself.



So, let this banana bread be a reminder to you today if you are having a day or week like I have had that as much as this difficult time seems never-ending and all-encompassing, just as it feels so present and consuming, so too is the positive, the light, the beauty. It’s just about expanding your perception to be able to see that again, too. To expand your perception to the point where you can feel and see the goodness in things – no matter how little or seemingly insignificant because it is still there, waiting to be seen and acknowledged. We live a life of duality and wholeness (that in itself being a duality).


That, is one of the biggest benefits and profound gifts of yoga: the expansion of perception into perspective and clarity. For me, yoga allows me to go beyond the seeming positive & negative and into a space of greater understanding. It allows me to hold space for both, but to also not get caught up in the finicky, (and often messiness) of extremes. It brings me equilibrium and stability. Consistency and change. It brings me to a place where I can live from a place of wholeness within myself, and from that place I can hold space for the changing nature of being and the duality that life gives.


AND NOW, for a Banana Bread Analysis:


So there are many types of banana breads. There are ones that are light, soft and super sweet. There are ones that are dense and sweet. There are ones that are light and more neutral tasting (not too sweet) and ones that are denser and neutral tasting. There are ones that are decadent and dessert-like. And then ones that are more like a healthy breakfast bowl in a slice of heavenly goodness. Below I've done two options  - one that is slightly cheaper and less healthy, but still oil-free ;) This one is lighter, fluffier and sweeter. Then there is the second option which is slightly more expensive, it is healthier and slightly denser. Both are wonderful & hearty on the go snack. If you’d like an even sweeter and more decadent banana bread recipe, I have another one on my blog under the “Sweet” section that will gladly help a sweet tooth out - this one is chocolatey and drizzling with tahini. Nom. 





Healthy, refined sugar & oil free, gluten free and great for a breakfast option


·      3 bananas

·      1.5 cups of buckwheat flour 

·      1/3 cup of plant based milk

·      1/3 cup of chopped dates

·      1/3 cup of maple/honey if you eat honey/brown rice syrup etc.

·      20 drops of stevia liquid

·      1 tablespoon ground cinnamon

·      2 tablespoon lemon juice

·      2 teaspoon vanilla essence

·      1 teaspoons of baking powder

·      1 teaspoon baking soda

·      1 teaspoon of chia seeds (optional)

·      1 teaspoon of Himalayan Salt

·      4 walnut halves

·      1 tablespoon of raw sunflower seeds


1.     Preheat your oven to 180 degrees Celsius.

2.     Place 3 bananas in a blender along with the plant based milk, salt, stevia, cinnamon, vanilla essence, lemon juice, chia seeds and your syrup of choice. This mixture should make about 2 cups.

3.     In another bowl place the flour, baking powder, baking soda and chopped dates. 

4.     Grease your loaf pan and then pour the mixture into it. Top with banana coins, crushed walnuts and sunflower seeds and any other goodies you'd like to have studded into your banana bread. 

5.     Place into the oven and bake for 45 minutes. Then turn the heat off and allow the banana bread to sit in the oven for 10-15 minutes as the oven cools.

6.     Serving suggestion: serve with crunchy peanut butter, passion fruit pulp, some extra maple or honey and thinly sliced fresh banana! ENJOY <3





Lighter, sweeter, oil-free, vegan but uses some raw brown sugar and stoneground cake flour - still a great option for busy mornings!



·      3 bananas

·      1 cup stoneground bleach-free cake flour

·      ½ cup buckwheat flour

·      ½ cup organic raw brown sugar

·      1/3 cup plant based milk

·      2 tablespoons lemon juice

·      1 tablespoon cinnamon

·      20 drops stevia

·      1 teaspoon baking powder

·      1 teaspoon baking soda

·      1 teaspoon salt

·      1 tablespoon (plus or minus) flaked coconut to top

·      1 tablespoon sunflower seeds, raw

·      1 tablespoon (plus or minus) flaked almonds



1.     Preheat the oven to 180 degrees Celsius.

2.     Place the bananas, cinnamon, milk, salt, lemon juice, stevia and sugar into the nutribullet or blender and blend until smooth. The spottier and riper the bananas are, the sweeter your bread will be! This mixture should make 2 cups.

3.     In another bowl place the flours, baking powder and baking soda. Mix well. If you would like to add any dried fruits or nuts into your loaf, add that here.

4.     Now pour the liquid mixture over the dry and fold into one another until a good mixture has been formed.

5.     Grease your loaf tin with coconut oil or if you have a plastic non-stick one you can omit this. Pour mixture into tin and top with your favorite toppings!

6.     Place load into the oven and bake for 45 minutes and then turn the heat off and let it rest in the oven for a further 10-15 minutes.