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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.
This looks delish! Could i use whole wheat pastry flour, or regular whole wheat flour in place of whole wheat white?
Hi Ellen,
Sure, either of those should also work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
I used whole wheat pastry flour, and I’m very happy with the results. my husband had no idea he was eating a healthy version. he’s not a big fan of whole wheat, but he definitely liked this. thanks!
Hi Ellen,
Thanks a lot for trying this recipe, I love to hear that it turned out well:) Happy Sunday! xT
Surely you jest – one serving is an entire loaf (3,305 calories).????? I’m sure it’s great, but I can’t imagine you are recommending consuming an entire loaf (although it sounds like you might want to!) in one sitting???
Hi Karen! I’m so sorry about that, our calorie counter is just an estimate so I wouldn’t base nutritional info off of it! So sorry! xT
Although I still can’t taste (damn C*v!d) the texture of this bread was fantastic! Everyone that tried the bread, said that it was delicious! Will make again and again, and hopefully one day I can taste it! 🙂
h no!! I am so sorry that you still can’t taste super well! I’m glad you enjoyed this recipe! xT
I love HBH banana bread recipes. They’re all so creative, unique and so easy to customize to what you have on-hand. This one is no exception – incredibly moist, great flavor, and the buckwheat adds a unique nuttiness/chewiness. So delicious! I used avocado oil and baked it for 55 minutes. I should have baked it for a few minutes less, but it’s still moist and tender. YUM! Thank you for this recipe!
Hi! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xT
Made this today with some chocolate honey my mom had gifted me for Christmas, and it was phenomenal! Wasn’t quite sure what I was going to do with the honey before seeing this recipe. Used 1/2 cup of mini chocolate chips, because that’s all I had on hand, and it was still plenty sweet. Love finding new ways to incorporate buckwheat flour. This recipe was a home run. Thanks so much for all the great content!
Hi Kim,
Amazing!! Thanks so much for trying this recipe and your feedback! Love to hear it was a hit! xT
Can I ask why raw honey when you are going to cook it, and ghee instead of butter? Really confused about those and I’d like to clear it up before trying the recipe, thanks!
I used King Arthur gluten free measure-for-measure flour instead of the white flour, and I also used 1/2 cup egg whites instead of regular eggs… and it was still PERFECT! Kept everything else the same as the recipe. Will definitely make this again.
Thank you so much Mary! So glad this bread turned out well for you! xT
Mary, I followed your lead and used GF flour and egg whites…delicious! Thanks to both you and the author of the recipe!
I made it last night using all ww flour, sunflower seed oil and 70% chocolate. It turned out amazing!! My family never noticed it was a healthy version. Oh, but it only took 40 minutes in the oven.
Forgot the stars!!
Thank you so much Monica! I’m so glad you enjoyed this banana bread! 🙂 xT
Trying to decide if I need raw honey for this recipe? Does the honey maintain its health benefits once it’s baked?
Nope it doesn’t.
Can I replace the buckwheat and whole wheat with all purpose flour? 🙂
What if we don’t have buckwheat!?!
Is this a serious question?? Lol
Then make another banana bread…
I just made this and it was so good! I didn’t have white whole wheat, so used half all-purpose flour and half regular whole wheat. I thought the 2 tablespoons of vanilla might be too much, but it was perfect. So delicious and so easy to make. Next time will try it with walnuts.
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
This looks amazing! Can’t wait to try. Keep up the healthy recipes!
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
I just made a buckwheat, chocolate, cherry cobbler for breakfast this morning. I toast and mill the grain. I will definitely try this banana bread, it looks cozy and yummy!
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
It feels like Colorado in Kentucky today (we’ve had four inches of snow and still counting) and my husband took my suv to work this morning! Since I don’t have buckwheat flour on hand, I’ll try subbing whole wheat and report back. Loving these recipes using honey instead of granulated sugar…
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
I saw you said you use 92% dark chocolate – is that mixed with a lower percentage chocolate or all 92%?