Double chocolate buckwheat banana bread

Prep Time 10 mins
Cook Time 55 min
Total Time 1 hr 5 mins

An easy and outrageously delicious double chocolate banana bread that's naturally gluten and dairy free.

Serves 8-10


  • 140 g (1 cup) buckwheat flour (I used Bob's Red Mill)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 25 g (1/4 cup) cocoa powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 x 113 g (approx 1/3 cup) apple sauce
  • 3 ripe bananas, mashed
  • 150 g (3/4 cup) chocolate chips plus approximately 1 tablespoon for sprinkling on top of the loaf


Preheat oven to 375˚F. Grease a 23 x 13 cm (9 x 5-inch) loaf pan and line it with parchment, leaving some of the parchment hanging over the edge.
Whisk the dry ingredients in a medium bowl.
Whisk the eggs and oil  in a separate large bowl, then add the vanilla, apple sauce and oil and whisk gently until combined.
Add the bananas and use a rubber spatula to stir to combine.
Add the wet to the dry ingredients and fold until just combined. Add the chocolate chips and mix to incorporate.
Pour the batter into the prepared loaf pan.
Sprinkle the remaining tablespoon of chocolate chips on the top of the loaf.
Bake at 375˚F for 45-55 minutes or until a skewer inserted in the middle of the loaf comes out clean.
Allow to cool for 5 minutes in the pan then remove to a wire rack to cool to room temperature (though it’s delicious slightly warm too!)


Recipe Notes


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