06/20/2026
Buckwheat Mini Banana Bread and yes, they're gluten-free 🍌
Our friend Catherine made these adorable mini banana bread loaves using our Pocono Buckwheat Flour and they are everything. Super soft, naturally gluten-free, topped with mini chocolate chips and ready in under 20 minutes. Here's how to make them 👇
Ingredients:
90g Pocono Buckwheat Flour from The Birkett Mills
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
2 ripe bananas
1 large egg at room temperature
1/4 cup vegetable oil
1/4 cup almond milk at room temperature
1/4 cup brown sugar
1 tsp vanilla extract
1/2 cup semisweet chocolate chips for topping
Directions:
1. Preheat oven to 350°F
2. In a large bowl mash the bananas
3. Add egg, oil, almond milk, brown sugar and vanilla to the mashed bananas and whisk until combined
4. In a separate bowl whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and nutmeg
5. Add the banana mixture to the dry ingredients and stir until combined
6. Use a 3 tablespoon ice cream scoop to fill each cavity of a mini loaf silicone mold
7. Top with chocolate chips
8. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean
9. Cool completely before removing from the mold
Pro tip: use a scale to weigh your ingredients for best results 🌾
Grab your Pocono Buckwheat Flour at www.thebirkettmills.com