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. Or add more chocolate.
- 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)
- Make sure to use bananas that have ripened further after buying them.
Hint: 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.
Buckwheat Chocolate-Banana Bread
20
minutes40
minutesNote: The preparation time assumes you have prepared the dough already.
Ingredients
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
100g almonds
White sesame seeds for decoration
- Variations
Use any type of nuts that you have available (e.g. walnuts, peanuts)
Directions
- 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 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 dough and 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 out, gently remove the parchment paper and put the bread on the grill tray.
Hint: I place a towel on top of the bread, flip it around, remove the baking pan 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. Ideally on a grill to prevent moisture from building at the bottom.
Hint: This bread tastes best when served warm. Reheating it in an oven for a couple of minutes softens its texture and flavours are enhanced ✨
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