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Jasmine Hemsley's Buckwheat Banana Bread

posted on Thursday, 14th December 2017 | find under Nutrition
We sat down with Jasmine recently and loved her signature banana bread so much, we had to get the recipe from her new book East by West

I’ve been baking this bread and variations of it for years, and now many of my friends make it on a regular basis. Banana bread is everyone’s favourite and this malty, not-too-sweet version toasts beautifully and was a stand-out hit at the cafe. Bananas not only flavour the bread in this recipe but also work with the buckwheat to make the dough — that’s right, no eggs or gluten needed.

I’ve thrown in cinnamon and raisins to sweeten and walnuts for crunch. It’s made all the more glorious with some salty butter. For something fancy, whip up the butter to make it fluffy and sprinkle with black or flaky salt — or serve with olive oil and ricotta.

jasmine hemsley banana bread


290g (2¼ cups) buckwheat flour
2 tsp baking powder
1 tsp baking soda
½ tbsp ground cinnamon
¼ tsp sea salt
4 ripe bananas (about 400g), mashed, plus 1 ripe banana, sliced (about 90g)
120ml (½ cup) water
1 tsp vanilla extract
60g (½ cup) raisins
30g (¼ cup) walnuts
lightly salted butter, to serve


1. Preheat the oven to 180ºC (fan 160ºC/gas mark 4). Mix the buckwheat flour, baking powder, baking soda, cinnamon and sea salt together in a large bowl.

2. Mix the mashed bananas, water and vanilla together, then add to the bowl. Mix in the raisins, walnuts and remaining banana slices.

3 Transfer the mixture to a 750g (11/2 lb) loaf tin lined with baking parchment. Bake for 25 minutes, then turn the tin around and bake for another 15 minutes until the bread is firm-ish to the touch. Allow to cool before slicing, then serve with butter.

Recipe from East by West: Simple Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley, published by Bluebird (£25). Image credits: Nick Hopper. Read our exclusive interview with Jasmine here
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