Buckwheat Banana Brownies

buckwheat banana brownie

Hello, hello!

Here I am typing with a flushed face, not because I’ve been at the gin but because I haven’t posted a recipe since March 2016! I have no good excuses for you. It’s just the old working full-time/ parent crap that means I have zero time to do stuff like this. But, I have been baking… oh yes I’ve been baking… a princess cake for Little Loves birthday, oodles of flapjacks, a caramel popcorn layer cake, brownies, cookies, more brownies, a cake made to look like a baked potato (!), naked cakes and more brownies. Heres a small peek….


Now, the other week I had an internet shopping fail where I managed to order 6 bags of buckwheat flour. This sort of shit happens to me all to frequently thanks to my frazzled brain, usually it’s those tiny bags of veg that I’ve mistaken for full size packets. Anyway, I’ve given away a couple of packs but I still have several to get through – I think Mr. Love has reached his limit with Buckwheat Pancakes for breakfast ( he is a firm Aunt Jemima fan ) – so I have used some up in my fave brownie recipe. The result has been gorgeous. Buckwheat makes such a tender crumb that has been somewhat of a revelation to me. Do yourself a favour and make some! I happen to have some spare flour if you need it…..

buckwheat brownie


Buckwheat Banana Brownies

200 g Light Brown Sugar
100 g unsalted butter , diced
75g salted butter, diced
150g dark chocolate
100 g buckwheat flour
3  eggs , beaten
200g medium ripe banana ( about 2 medium sized ), mashed
1 tsp vanilla bean paste or vanilla extract
2 tbsp cocoa ( I used Green & Blacks )
100g pecans or walnuts, chopped

Preheat oven to 180C.

Grease and line a 30x20cm tin.

Slowly melt the sugar, chocolate and butter in a saucepan over a low heat. Leave to cool slightly.

Sift the flour and cocoa into a bowl. Add the chocolate mix, eggs, vanilla and bananas and stir to just combine. Finally, stir through the chopped pecans.

Pour into the tin and bake for 25-30 minutes until just firm in the centre. Cool in the tin, then turn out and cut into pieces.


Love Lemony x


  1. Thank you for this recipe. Once we get past Easter and the chocolate egg and figoli overload – I look forward to making this. Will you be posting any of the recipes from the cakes you made in the pictures? You are very creative and very kind to share the recipes and images with us. Very envious.

Lemony loves comments!

%d bloggers like this: