Recipes by Marcia Frost

Buckwheat Chocolate
Banana Bread

I have a few friends who are gluten-free. After receiving a selection of gluten-free flours from Pereg Naturals, I did some experimenting to make some delicious products for them.

This Buckwheat Chocolate Banna Bread was one of my best creations. It's moist and delicious, but, with buckwheat and a low sugar count, healthier than most banana breads. (With no offense to my delicious Crockpot Banana Bread. )

2/3 cup butter or oil
2 eggs
1 teaspoon vanilla extract
3 large, overripe, bananas, mashed
1 cup Nestle Semi-Sweet Chocolate Chip Cookies
1/4 cup cocoa powder
3/4 cup sugar
1-1/4 cups Pereg Naturals Buckwheat Flour
1/2 teaspoon Baking soda
Sprinkle of salt
Additional Chocolate chips and/or walnuts for topping, if desired

(See below for complete directions)


  • Preheat oven to 350 degrees.

  • Cream butter with electric mixer.

  • Add eggs, vanilla, and bananas, and beat until smooth.

  • Blend in dry ingredients.

  • Mix in chocolate chips by hand.

  • Pour into loaf pan with greased parchment paper. Top with more chips and walnuts, if desired.

  • Bake for 40 minutes, or until toothpick in the middle comes out clean.

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