Preheat the oven to 325. In a large bowl, mash the bananas with the oil and maple syrup.
Mix all the other ingredients, except the walnuts, in another bowl. Add the flour mix to the banana mixture and stir to combine. Then add the chopped walnuts.
Lightly grease muffin tins or a bread pan with vegetable oil. Spoon the batter into the pans, filling muffin tins about ¾ of the way.
Bake muffins for 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Bake the bread loaf for 20 minutes, then cover the loaf with a loose tent of tinfoil to prevent the top from getting burned.
Bake for another 15 minutes and test for doneness with a toothpick as above.
Originally Submitted
6/16/2006
0 Out of 5 from
0 reviews
Enjoy this Buckwheat Banana Bread, Gluten Free recipe featured on DesktopCookbook. You can add this Buckwheat Banana Bread, Gluten Free recipe to your own private online cookbook.
Home
Tell
a Friend
Copyright © 2002 - 2011 DesktopCookbook. All rights reserved.
Developed by