Buckwheat Banana Bread (Fermented & Refined-Sugar-Free)

Step 1

Blend buckwheat groats in Nutribullet or blender until fine flour consistency.

Step 2

Thoroughly stir fresh buckwheat flour with water and whey or yogurt in a large ceramic bowl and cover with a dishcloth. Let sit for approximately 24 hours. This time is necessary for fermentation to do its thing. You will see the batter rise and get a little puffy during this time. If it doesn’t, don’t worry – it’s still been fermenting and breaking down the grain.

Step 3

When ready to bake, turn oven to 350F and blend shredded coconut in Nutribullet until fine (a few seconds).

Step 4

In a large bowl, stir fermented buckwheat flour batter, coconut, and remaining ingredients. Stir well to combine.

Step 5

Line a bread pan with unbleached parchment paper. Pour batter into pan and bake at 350 for 1 hour (inserted knife should come out clean).

Step 6

Remove bread from the oven and place on a cooling rack. When cool, slice and swipe with grass-fed butter or coconut oil and enjoy!

Storage Tip

Store wrapped in parchment paper or inside a sealed container/bag inside the fridge. Can also be left on counter for up to 2 days.

For Muffins

Use the same recipe and bake using a muffin tray instead of bread pan for approximately 25 minutes or until golden and inserted knife comes out clean.

Note: you may love our buckwheat pumpkin bread recipe, which is also fermented and gut-healthy!