This delicious twist on classic banana bread, packed with whole-food goodness―and gluten free to boot—is sure to become a lunchbox staple. The use of buckwheat flour adds a subtly earthy flavour that perfectly complements the natural sweetness provided by the ripe bananas.

Bodacious buckwheat

Despite its name, buckwheat is related to rhubarb, not wheat, and is gluten free. Technically, it is a pseudocereal, which means it is a seed that is consumed like a cereal grain.

Best for baking

When you have overripe bananas hanging around, stash them in your freezer to keep until you are ready to thaw and bake with them. Using overripe bananas in baking not only reduces waste but also enhances the flavour, texture, and moisture of the final product, resulting in a more delicious and satisfying treat.