Besides time feeling faster than usual, the other constant over the last month has been this marbled chocolate buckwheat banana bread. I love the classic banana bread but my love for chocolate cake is stronger, and that’s basically the thought process on how this recipe came to be. I used my recipe for gluten free date and banana bread as a basis and adapted it by subbing out the chopped dates for cocoa powder. I also wanted something a bit lighter on the gluten free flour blend, so I also modified the dry ingredient proportions to include buckwheat flour (one of my favourite naturally gluten free flours). The resulting banana bread is not too sweet, full of chocolate flavours and just a little bit nutty from the buckwheat flour.
I hope you enjoy this marbled chocolate buckwheat banana bread as much as I do. If you try the recipe, let me know what you thought in the comments or share a pic with me on Instagram!
-xo KA
Marbled chocolate buckwheat banana bread {gluten free}
This hybrid banana bread-chocolate cake has been on repeat in my house. It’s not too sweet, rich from the cocoa powder and just a little bit nutty from the buckwheat flour. Perfect for dessert, breakfast or a little sweet snack.
Ingredients:
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2 eggs
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1/2 cup coconut oil
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1/4 cup fine sugar
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1/2 tsp vanilla powder
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3 over-ripe bananas, mashed
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1/2 cup unsweetened non-dairy milk
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3/4 cup buckwheat flour
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3/4 cup gluten free flour
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1 tsp baking powder
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1 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp fine salt
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2 tbsp cocoa powder
Method:
Preheat oven to 190 degrees Celsius | 375 degrees Fahrenheit, with racks in the middle of the oven.
In a medium mixing bowl, whisk eggs, coconut oil, sugar and vanilla until combined. Add the mashed bananas and milk, mixing with a wooden spoon. Next add the buckwheat flour, gluten free flour, baking powder, cinnamon, nutmeg and salt and stir until just combined. Pour two thirds of the mixture into a loaf tin (I use a silicone 2 lb loaf tin for this – you may want to line or grease your tin if not using silicone). Mix the cocoa powder into the leftover batter until combined, and then add spoonfuls of the chocolate batter on top of the batter in the silicone tin. Swirl the chocolate mixture with the regular mixture in the tin using a knife, working in figure-8 motions.
Place the tin in the oven, and bake for 45 min, rotating pan half way through. Remove from tim and let cool on a wire rack before serving.
Makes 1 loaf, or about 12 slices.
Beloved Kitchen 
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