Buckwheat Banavocado Bread with Seeds

Although the first attempt at Roasted Banavocado Bread was less-than-stellar, this opened a path to potential redemption. The problem with the initial loaf was its texture: way too moist to the extent of it falling apart slightly. Reviewing the recipe, I realized a glaring omission: the lack of a binder! That was a mistake that had to rectified immediately.

After contemplating among the three common vegan egg substitutes – powdered egg replacer, chia egg and flax egg, I decided on the latter. From experience, egg replacer powder often gave tough and rubbery results, while chia yielded a much too gooey and moist interior. Perhaps the solution would lie in flax eggs? In case you are wondering how flax eggs work, here’s an explanation. Flax seeds contain high amounts of soluble (and insoluble) fiber which is released when ground. When the flax meal is combined with water and allowed to sit, the soluble fiber forms a mucilage, or gel. The polysaccharide units of the flax mucilage traps water and this imparts structure. Simply put, structure reinforcement using flax eggs is a polysaccharide-based alternative to the protein (albumen) of real eggs. More information on flax eggs can be found here.

Apart from the flax egg, other changes I made were to use buckwheat flour instead of oat flour; and pumpkin and sunflower seeds instead of nuts. Also, I decided to keep the trick of using roasted bananas, for the unbeatable intense banana flavour they impart! If you have the time, do try roasted bananas. It takes just 20 mins, which it just the amount of time needed for the flax egg to form, so why not?

This is my first time baking with buckwheat flour and I’m in love with its subtle earthy aroma and taste. In this instance, the buckwheat treads a delicate alliance among the buttery notes of avocados and sweet caramelized bananas to yield a not-too-sweet loaf. The flax egg worked excellently – the texture is moist but not gooey, and the seeds both inside the bread and studded on its exterior provided a delightful crunch. I made a mini-loaf because this was considered at the testing stage, but I think this recipe deserves an upgrade into a full-sized loaf!

Buckwheat Banavocado Bread with Seeds (v2)
Recipe Type: Breakfast
Author: Sabrina Chu
Prep time:
Cook time:
Total time:
Serves: 1 small loaf (6 slices)
An earthy buckwheat quick bread with a hint of banana and moist avocado. Vegan.
  • 3/8 cup (6 tablespoons) whole-wheat pastry flour
  • 3/8 cup (6 tablespoons) buckwheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/8 cup (6 tablespoons) mashed avocados
  • 3/8 cup (6 tablespoons) roasted bananas, drained of excess liquid (reserve banana liquid); you may use fresh bananas
  • 1 1/2 flax eggs (1 1/2 tablespoon flax meal in 4 1/2 tablespoons water, refrigerate for 15 minutes)
  • 1 tablespoon coconut oil
  • 1/2 tablespoon liquid sweetener (maple syrup, agave or honey if non-vegan)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon pumpkin seeds, plus extra for garnish
  • 1 tablespoon sunflower seeds, plus extra for garnish
  • Banana liquid, as necessary
  • Non-dairy milk (soy, almond, rice or coconut), as necessary
  1. Preheat oven to 350°F/175°C.
  2. Prepare the flax egg. In a small bowl mix flax meal in water and refrigerate for at least 15 minutes to thicken. If preparing from flax meal fresh from flax seeds, grind about 1 tablespoon flax seeds because ground flax meal has more volume than the seeds.
  3. Meanwhile prepare the dry ingredients. In a large bowl sift together the flour, baking powder and salt.
  4. In another bowl, mash the (roasted) bananas and avocados until creamy. You may use the food processor or mash manually.
  5. Once flax egg has formed, remove from fridge. Add flax egg, coconut oil, honey and vanilla extract to the mashed bananas and avocado and mix well to combine ingredients.
  6. Create a well in the dry ingredients and add in the wet ingredients. Mix lightly to form a batter.
  7. Gently fold in the pumpkin and sunflower seeds.
  8. If necessary, add in the reserved banana liquid and/or non-dairy milk until the batter has the desired consistency; it should be thick and sticky.
  9. Lightly grease a mini loaf pan and pour in the batter. Press in pumpkin and sunflower seeds into the top of the batter.
  10. Bake at 350°F/175°C until a toothpick inserted into the center comes out clean, approximately 40 minutes.

If you’re looking for something more decadent, check out my ABC Avocado Banana Chocolate Bread, which has been well-received.


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