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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This banana bread recipe is simple yet satisfying, featuring ripe bananas for natural sweetness and buckwheat flour for a gluten-free twist. The batter comes together quickly with mashed bananas, eggs, milk, olive oil, and honey, complemented by warm cinnamon and baking powder. After baking to perfection, the loaf is topped with melted white chocolate for a luscious finish. Perfect for enjoying as a snack or dessert, this recipe is both wholesome and indulgent.
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Preheat your oven to 190ºC.
Mash the bananas well in a bowl.
Combine all the wet ingredients (eggs, milk, olive oil, honey) with the mashed bananas.
Gradually add the dry ingredients (cinnamon, baking powder, flour) and mix until fully incorporated.
Pour the batter into a baking tray and smooth the top.
Bake for 40 minutes or until a knife inserted into the center comes out clean.
Once baked, let it cool down completely.
Drizzle or spread the melted white chocolate on top.
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You can substitute buckwheat flour with any gluten-free flour blend if preferred.
Add chopped nuts or seeds to the batter for extra texture and flavor.
Ensure the bananas are fully ripe for maximum sweetness and flavor.
Can I use regular flour instead of buckwheat flour?
Yes, you can substitute buckwheat flour with regular flour if you don't need the recipe to be gluten-free.
How do I know when the banana bread is fully baked?
Insert a knife or toothpick into the center of the bread; if it comes out clean, the bread is done.
Can I skip the white chocolate topping?
Yes, the white chocolate topping is optional and can be omitted if desired.
What nuts work best for this recipe?
Walnuts, pecans, or almonds are great choices, but you can use your favorite nuts.
How should I store the banana bread?
Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
