Monday, June 27, 2011

Basil-Banana Bread

Jenn brought home bananas again! These ones were reeeally black so banana bread was naturally the only option.

I asked Jenn, what should we add in? chocolate chips? nuts? mint? mint is too gross. Jenn said Basil...I paused for a few seconds...basil...

Then I remembered how basil is randomly added to desserts like ice cream and berry tarts. Hey, apparently it tastes good in sweet stuff. And I've always wanted to be apart of that secret club that adds basil to obscure dishes so I appear sophisticated and gourmet-like.

I will never be afraid of basil again, the good thing about it is that it's a mild herb so it would never over power the main ingredient, which in this case is bananas.

This was a delightful banana bread, so case in point: experiment with basil more often!

2 cups buckwheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
4 ripe bananas, mashed
1/2 cup water
1/2 cup maple syrup (or other liquid sweetener)
1 tsp vanilla
2 tbsp finely chopped basil
1 tbsp ground flax seeds

Preheat oven to 350F. Mix dry ingredients together. Mash bananas and mix in other wet ingredients including basil. Pour wet into dry (or vice versa). Pour into a greased loaf pan. Bake for 40-45 minutes.


  1. wow- what an interesting idea! the bread looks great!

  2. Very cool! I never though about adding basil to the banana bread! Super cool!

  3. Very interesting combo, will have to try that! :)


  4. Ok this sounds AWESOME! I love basil and I love banana bread! I'm logging this away in my memory bank! =)

  5. healthy banana bread with a basil twist. i have yet to try basil in a sweet dish... this is so unique!

  6. that's freakin' awesome! using basil in a sweet dish is going straight on my to-do list!

  7. Hmm, the bread is delicious! (Tried it yesterday.) Mine had little clusters of moist bananas, very nice!
    Thank you for the recipe!

  8. There needs to be more gluten free recipes. Thanks for your efforts.

  9. can you use a different flour instead of buckwheat flour?

  10. You can use regular wheat flour if you're not gluten free

  11. Just tried the recipe; actually in the oven right now! but i didn't have any basil. I changed it up a litlle and added 1/2 zuccini grated dans some nuts.
    Looks and smell amazing! Can't wait! Thanks for all those good recipe inspirations!

  12. I just pulled it out of the oven! It looks and smells incredible! I'm debating on whether I should let it cool before attacking a slice...

  13. Bread is still in the oven and the house smells wonderful! Had left-over batter that wouldn’t fit in the loaf pan, so I made up 6 small muffins. Hubby and I ate them up while still hot. Best banana bread muffins I’ve ever made. A keeper for sure.

  14. Just made this as I wanted to use up a load of basil from the garden - very easy and very delicious!

    1. we're so glad you liked it! It is great for using up a surplus of basil :)

  15. Thank you for this recipe. I tried it for my 7 year old daughter with several food allergies but we all love it, so I now make it at least every 2 weeks. And what is so great about it: it keeps its moisture for up to 4-5 days (stored in a closed box in the fridge) what is rarely seen with glutenfree bakes.

  16. I had some bananas perfect for cooking and lots of basil in the garden so searched for Banana Basil Bread and found this delightful recipe. I was not seeking vegan nor gluten free, but liked the no-fat nature of this. It came out great, but I basil is quite subtle, despite adding more than the recipe called for.
    - used 1 cup white flour and 1 cup whole wheat flour (instead of buckwheat flour)
    - used 1 egg plus water to equal 1/2 cup (instead of 1/2 cup flour)
    - used 1 tablespoon flax seeds (not ground)
    - added 2 teaspoons Maca Powder
    - added 1 cup chopped pecans

  17. This bread is amazing! We used cinnamon basil and it gave it a really wonderful clove/cinnamon flavor that kept us going back for more! It was really good with white wine and also coffee. We used white whole wheat flour as that is what we had on hand. It was very moist. Thank you for a delicious recipe! I can't wait for more bananas to ripen!