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Last Updated on 04/24/2020

A rich, moist, decadent gluten-free banana bread made with buckwheat flour, almond flour and raw cacao powder. This beautiful loaf is created with wholesome ingredients, and sweetened by unrefined coconut sugar, making it a scrumptious treat that is deliciously healthy any time of the day!

This bread is GOOD. I find myself to be a big fan of buckwheat and chocolate together in any form. Every single time I include those two ingredients together, I am always over-the-moon happy with the results. I simply could not wait to share this one with you guys. . .

I found this spin on banana bread to be perfectly moist, hearty and filling, and with the perfect touch of chocolate-y cacao flavor to make it taste like a super indulgent dessert, but with no guilt necessary! The blend of buckwheat and almond flours in this loaf lend it a bit of protein power, too!

Throw in the fact that it slices, hold together, and stores like a dream, and I have no doubt you’ll be making this bread time and time again. I know we wil!

This Chocolate Buckwheat Banana Bread is:

Rich, moist, and delicious!

Gluten-free, dairy-free, soy-free, refined sugar-free.

Easy to slice & stores well.

Super easy to make!

A nutrient dense, healthy loaf filled with fiber, protein, antioxidants, iron, magnesium and calcium, to name a few!

Tips for making Buckwheat Banana Bread with Cacao Powder:

Are you looking for a nut-free bread? You can replace with almond flour with oat flour for a similar loaf.

Due to the unique nature of buckwheat flour, I do not recommend substituting it with anything else.

You can replace with tapioca starch with arrowroot starch or cassava flour, if need be.

You can replace the coconut sugar with granulated sugar of your choice. For a sugar-free bread, I like to use this sweetener.

Want an extra chocolate-y loaf? Throw a handful of chocolate chips into the batter!

You can store this bread covered at room temperature for 2 days, or in air-tight containers in the refrigerator for up to 6 days.

More Sweet Gluten-Free Bread Recipes:

Coconut Banana Bread (Gluten-Free)

Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)

Sweet & Spicy Pumpkin Seed Bread (Gluten-Free)

3-Ingredient Sunflower Seed Butter Banana Bread (Grain-Free, Gluten-Free, Dairy-Free)

Want to learn more about cacao powder? Read about cacao’s health benefits HERE.

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Buckwheat Banana Bread with Cacao (Gluten-Free) A rich, moist, decadent gluten-free banana bread made with buckwheat flour, almond flour and raw cacao powder. This beautiful loaf is created with wholesome ingredients, and sweetened by unrefined coconut sugar, making it a scrumptious treat that is deliciously healthy any time of the day!



5 from 8 votes Print Pin Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 1 loaf Author: Kristen Wood 1x 2x 3x Ingredients US Customary Metric 1 cup buckwheat flour

1/2 cup almond flour

1/4 cup tapioca flour

1/4 cup cacao or cocoa powder

3/4 cup coconut sugar

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp sea salt

2 large bananas mashed

1/2 cup butter softened or melted coconut oil (for dairy-free)

5 tbs milk of choice I use almond

1 tsp vanilla extract

1 egg beaten

1/2 tsp apple cider vinegar or lemon juice Instructions Preheat oven to 350°F. Grease or line a loaf pan with parchment paper; set aside.

In a large mixing bowl sift together buckwheat, almond and tapioca flours.

Stir in cacao powder, sugar, baking soda, baking powder, cinnamon, cloves and salt. Mix well.

In a different mixing bowl add your (well) mashed banana and butter. Mix until smoothly combined. Stir in milk, vanilla, egg, and vinegar. Whisk until combined.

Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter.

Pour your batter into your prepared loaf pan.

Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean (or with only a few crumbs).

Let cool completely before slicing and serving.

Enjoy! Notes Please see the TIPS section above in the post for valuable information. Nutrition Serving: 1 g | Calories: 270 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 6 g | Cholesterol: 44 mg | Sodium: 319 mg | Fiber: 3 g | Sugar: 18 g Have you tried this recipe? Mention @moon.and.spoon.and.yum

Your shares are greatly appreciated! XO.