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The best (easiest) Honey Buckwheat Chocolate Chunk Banana Bread. Perfect for cold weather baking. One large bowl, simple ingredients, super quick to mix up, made with double the bananas (and chocolate), and SO DELICIOUS! Made with over-ripe bananas, quality raw honey, eggs, vanilla, whole wheat flour, buckwheat flour, lots of dark chocolate chips, and if you enjoy them, walnuts too. This is sure to become your favorite banana bread. Yummy for breakfast, as an afternoon snack, or even a late-night dessert.
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When I say the snow has not stopped, I really do mean it. We had one day of sun on Wednesday; then it was back to snow for the remainder of the week.
It’s very white outside, as well as very chilly!
But at the same time, it’s very cozy, and we’re not complaining about that! Right now, I’m enjoying every bit of this snowy winter weather. It’s so great for January and has left me wanting to do nothing more than be in the kitchen baking and cooking all day.
Banana bread recipes are always top of mind this time of year. Something about the cold January days and snow always inspires me to bake banana bread. I think it’s one of my favorite wintertime baked goods!
Some of you may remember last January’s maple banana bread. It’s one of my favorite recipes on the site. So easy, but so delicious. I make it all the time.
This year, I’m really inspired to use more buckwheat. I read somewhere that it will be a “trending” ingredient this year, and personally, I’m here for it.
Buckwheat chocolate chip cookies may have to be my next venture! But today, it’s this healthy buckwheat banana bread recipe for the weekend. I know you’ll love baking this easy recipe and enjoy eating it even more!
The details
Step 1: the bananas
You can’t make banana bread without the bananas! Ideally, you want to use over-ripe bananas with lots of black spots around the peel. You want them to be almost too brown to use. This is key.
You’ll need four of them. Yes, my banana bread uses double the amount! It’s what makes this bread so special. Start with four ripe bananas, toss them into a mixing bowl, and mash them up. You can use a fork or a potato masher; both will get the job done!
Step 2: the wet ingredients
To the mashed bananas, add two eggs, melted ghee (or use coconut oil or melted butter), honey, and vanilla.
I love to use raw honey if you have access. Raw honey has more health benefits and better flavor!
Step 3: the dry ingredients
To the wet ingredients, add white whole wheat flour, buckwheat flour, baking soda, cinnamon if you enjoy it, and salt.
I use Bob’s Red Mill Buckwheat Flour. It lends a delicious, toasty, nutty flavor and yields a soft, chewy texture. A little goes a long way! I found it to be really wonderful with the honey and chocolate. A great combination!
Step 4: the chocolate
I use a dark chocolate bar (well, actually, I used two), usually 92% cacao. Then I stir a small handful of walnuts in too. The nuts are optional, pecans would be yummy, but don’t skimp on the chocolate!
Step 5: bake
And then you bake in a loaf pan. This will take about an hour. It’s going to smell so good!
I love to slice into the warm bread and enjoy it while all that chocolate is extra melty. Using chunks of chocolate allows for melted pockets throughout the bread.
It’s certainly hard not to love that!
I tested this recipe many times to ensure I had the buckwheat flour ratio just right! I now have four loaves in my freezer. Even though that’s a lot of banana bread, I can’t wait to share a loaf with everyone who walks through my door. I just love this recipe so much. Don’t let the buckwheat flour scare you. I promise it’s really delicious when paired with sweet bananas and chocolate!
I hope you all enjoy!
Looking for other sweet winter recipes? Here are a few ideas:
Peanut Butter Protein Chocolate Chip Cookies
Chocolate Chunk Rye Banana Bread
5 Minute Chocolate Chunk Banana Bread Mug Cake
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make this Honey Buckwheat Chocolate Chunk Banana Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Buckwheat Chocolate Chunk Banana Bread
Ingredients
- 4 over-ripe bananas, mashed (about 1 1/4 cups mashed)
- 1/4 cup melted coconut oil, butter, or ghee
- 1/4 cup honey , (I love a raw honey)
- 2 large eggs
- 2 tablespoons vanilla extract
- 1 cup white whole wheat flour
- 1/2 cup buckwheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup semi-sweet or dark chocolate chunks
- 1/2 cup chopped walnuts , (optional)
Instructions
- 1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.2. In a bowl, stir together the mashed bananas, melted oil/butter/ghee, honey, eggs, and vanilla until combined. Add the flour, buckwheat flour, baking soda, cinnamon (if using), and salt. Mix until just combined. Fold in the chocolate chunks and walnuts (if using). 3. Pour the batter into the prepared pan. Bake for 50-60 minutes or until the center is just set. Remove and let cool, or slice and eat warm – YUM! This is even yummier with salted butter melted into the bread.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I actually forgot to add the coconut oil (hubby found it in the microwave 2 days later)! It still turned out great, cook time was just short of 50 minutes. Next time I’ll try with the oil.
Hey Dawn,
Happy Sunday!🎃 Thanks for giving this recipe a whirl, so glad it turned out nicely for you!
The best banana bread I’ve ever made. Highly recommend using the raw honey.
Thanks so much, Laura! Love to hear this recipe was enjoyed. Have a great fall weekend!
Great recipe
Thanks so much, Aurelie!
can i make this recipe as muffins? adjust bake time?
Hey Elaine,
Sure, that would work, I would start checking for doneness at 20 minutes. I hope you love this recipe! xx
Delightful!
I subbed GF all purpose flour for the whole-wheat and added chopped dates instead of chocolate. Baked up perfectly!
Hi Lorraine,
Wonderful! Love to hear this recipe turned out well for you, I appreciate you making it! Happy New Year!🎆
Is this really two tablespoons of vanilla? Thank you
Hi Sham! Yes, this recipe calls for 2 tablespoons of vanilla! I promise it’s delicious! 🙂 xT
Yummmm
Thank you!
This is now my favorite banana bread recipe! I am celiac so I used a 1 to 1 flour instead of wheat flour, and it still came out delicious and fluffy.
Hey Ashley,
Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx
Wow, this is an incredible banana bread recipe. I have tried a few recipes, and this has been the softest and most moist recipe yet! I only had 3 bananas so I added 1/4 cup whole fat greek yogurt in place of the 4th banana. It’s super simple, healthy, and a fun use for buckwheat flour that isn’t just buckwheat pancakes. 🙂
Hey Safa,
I appreciate you giving this recipe a try and your comment, so glad to hear it turned out well! xT
Very good! I did make some minor alterations, but not by much.. I subbed avocado oil for coconut oil, omitted the eggs, subbed spelt flour for white whole wheat flour, and used a 100% cacao baking chocolate bar. I was hesitant about the 100% cacao, but I found that the bitterness contrasted nicely to the sweetness of the bananas. Oh, and I made muffins rather than a loaf. Have plans to get more bananas this weekend to do it all over again!
Hey Kathryn,
Amazing!! Love to hear that this dish turned out well for you, thanks so much for making it! xT
Has anyone tried subbing the white flower for almond flour ?Trying to see if I can make this gluten-free.
Hi Linda,
I have not tested this myself, but I think it should work nicely for you! I hope you love this recipe! xx
SOOOO GOOD! Me and my sister absolutely ADORE this recipe!!
Yay!! Thanks so much Sarah! Love to hear that these cookies were enjoyed:) Thanks for making them! xT
This looks delicious. Any thoughts on substituting maple syrup for the honey? Or can I also skip the honey all together?
Thank you!
Hi Jen,
Sure, you can totally sub the maple syrup for honey. Please let me know if you have any other questions, I hope you love this recipe! xx
I made this and can’t wait to make it again. I warm it up in the microwave and it melts the chocolate!!!super yummy!!!! I’m making more for my freezer too. The only problem is waiting for the bananas to ripen. Thank you 😊
Hi Maureen,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xT
This was a total hit in my house!!
I like the fact that there was no processed sugar in this, the bananas, raw honey and dark chocolate gave it an excellent sweetness.
Hey Heidi,
Happy Sunday! I am thrilled to hear this recipe turned out well for you, thanks a lot for trying it out! Xx
I love making different loaf breads, and this is definitely a winner! It’s so, so good! Love that it’s not really sweet. Fixing to make more loaves to freeze!
Yay!! Love to hear this Gail:) Thanks so much for making this recipe and your message! Have a great week! xT