Note: This recipe is based on the super simple buckwheat groat dough recipe. Come back here once the dough is ready 🤙
Here we are again. Having mastered my savoury version of buckwheat bread, I completely fell in love with my chocolate-y version here.
Its light sweetness comes from dried whole fruits, ripe bananas – and of course – from the chocolate chunks.
Controlling the sweetness
Personally, I love a subtle sweetness. But you’re in charge here! So playing with the following factors allow you to satisfy your sweet tooth:
- Add more dried fruits if desired.
- Choose higher sugar content of the chocolate.
- Make sure to use bananas that have ripened further after buying them.
Tip: If they’re slowly getting brown and you don’t have time to bake, store them in the fridge. The skin might turn brown, but the inside is nicely conserved for some extra days.
- For an extra sweetness, you can always add some sweetener of your choice (e.g. date powder, date syrup, rawest and darkest cane sugar, maple syrup)
Buckwheat Chocolate-Banana Bread
Note: The preparation time assumes you have prepared the dough already.
Buckwheat dough mix (get recipe)
Decent dash of salt
5 ripe bananas
1 cup chopped dates (~100g)
1 cup raisins (~100g)
200g chocolate (fair-trade, 70% cacao)
3tsp cinnamon powder
2tbsp cacao powder
100g cashew nuts
White sesame seeds for decoration
Use any type of nuts that you have available (e.g. walnuts, peanuts)
- Preheat oven to 200° C (fan mode)
- Toss chopped dates and raisins into a bowl. Bring 500ml water to a boil and just cover the fruits with it (not all). Cover bowl to trap the heat. Let them soak for about 10 minutes, then mix fruits (including water) using a blender.
- Add bananas to the blender jar, too, and mix. Then pour the liquid into the buckwheat mix.
- Add a decent pinch of salt, cinnamon- and cacao powder.
- Chop and add chocolate chunks.
- Roast cashew nuts and almonds (or any other type) in a pan (no oil) or in the oven (180° C) until lightly brown. Then add into the mix.
- Mix well.
- Prepare baking pan(s) of your choice and line it with parchment paper. Muffin pans work great, too.
Tip: I suggest making a bread max. 5cm thick, and rather make multiple breads. Keeps it crunchier and not too wet in the centre!
- Pour wet dough into backing pan(s) and sprinkle sesame seeds on top.
- Put them in the oven and bake for 30 minutes.
Tip: After 30 minutes, carefully check whether the bread has a crust already, and looks crispy and brown. If not, add some more minutes and check again.
- Take the bread(s) out, gently remove the parchment paper and put it on the grill tray.
Tip: I place a towel on top of the bread, flip it around and then remove the paper.
- Bake for another 10 minutes. This adds an extra crust at the bottom.
- Take out tray and let the bread(s) cool down on it before cutting.
- This bread tastes best when served warm. Putting it in the oven on grill mode for a couple of minutes gets the chocolate chunks “melty” and in general the flavours are enhanced ✨