Buckwheat Orange Banana Bread
Recipe: #10397
August 27, 2013
Categories: Breads, Breakfast, Banana, Orange, Brunch, Sunday Dinner, Oven Bake, Heart Healthy, High Fiber, Low Cholesterol, Low Fat Low Glycemic, No Eggs, Non-Dairy, Vegan, Vegetarian, Quick Breads, more
"I had some buckwheat that I needed to use up, and an orange that nobody seemed to want, so both went into the creation of this quickbread. It turned out so moist and it smells heavenly. I believe it is the best banana bread I have ever made. I used sugar substitute to keep the sugar content low, but you could use sugar or brown sugar instead. The flours are whole grain, and no eggs or milk are used so this makes a healthy vegan breakfast loaf or midday snack. Your non-vegan friends will never know!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (67 g)
- Calories 90.9
- Total Fat - 1.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 1.1 mg
- Sodium - 186.5 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 2.3 g
- Sugars - 2 g
- Protein - 3.2 g
- Calcium - 78.5 mg
- Iron - 1 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Mix flax meal and 3 Tbs water in a tiny bowl or cup and set aside (this makes the flax egg).
Step 3
Mix dry ingredients together in a medium bowl.
Step 4
Mix wet ingredients, including zest and mashed bananas, in a smaller bowl.
Step 5
Stir flax egg into wet ingredients.
Step 6
Stir wet ingredients into dry and pour into a 9 x 5 loaf pan that has been sprayed with oil.
Step 7
Bake for 35-40 minutes.
Step 8
Let cool in the pan for 5 minutes, then turn out on a cooling rack and allow to cool.
Tips
No special items needed.
0 Reviews
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