Buckwheat Banana Bread is more than just another boring banana bread recipe! Replace the all-purpose flour with gluten-free buckwheat flour and you will love the texture and flavor plus the bonus of extra nutrition.
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If you aren't familiar with buckwheat, you may be surprised to know that it is not a form of wheat, despite the name. Buckwheat is actually a seed, called a groat, and buckwheat flour is simply finely ground raw buckwheat groats.
Because it isn't related to wheat, buckwheat flour is a great addition to your gluten-free baking ingredients.
A buckwheat flour recipe that you may be familiar with is Buckwheat Pancakes. Kasha is toasted buckwheat which is eaten as a cereal. I love it in salads like these: Mediterranean Buckwheat Salad, Buckwheat Salad with California Prunes, or Butternut Buckwheat Salad and soups (try Buckwheat Soup with Turkey, Sweet Potato & Kale. Buckwheat flour is also the key ingredient in soba noodles.
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Why You'll Love This Healthy Banana Bread
- This simple banana bread is a great recipe for using overripe bananas, and it's freezer friendly.
- Buckwheat is a nutritious flour that's high in fibre and rich in minerals
- Just like my coconut banana bread, this healthy buckwheat banana bread recipe is gluten-free and grain-free.
- Buckwheat, unlike many other gluten-free flours (almond flour, coconut flour, etc.) can replace all-purpose flour one for one in most recipes.
- You will love the nutty flavor and beautiful texture of this gluten-free banana bread.
- Unlike other banana bread recipes, this recipe isn't loaded with sugar, so it makes a healthy snack or breakfast.
Ingredient Notes
- Buckwheat Flour You can find light buckwheat and dark buckwheat flour. Either will work and only the color of your banana bread will change.
- Bananas Use very ripe, or overripe bananas for the best flavor and texture.
- Eggs Eggs should be at room temperature.
- Almond Milk Or oat milk, any other nut milk, or dairy milk
- Olive Oil You can substitute and vegetable oil. If you choose to substitute coconut oil, be aware that your banana bread will have a coconut flavor
- Brown Sugar Brown sugar gives the banana bread a delicious touch of caramel flavor, but you can substitute maple syrup, coconut sugar, or white sugar.
- Cinnamon & Nutmeg
How to Make it: Step by Step
- Mash the bananas with a fork or a potato masher
- Whisk in the eggs, milk, oil, sugar and vanilla
- Whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg
- Add the wet ingredients to the dry ingredients and combine before spreading the batter in the prepared loaf pan.
Garnish (Optional)
- Place sliced banana on top of the batter
- Sprinkle lightly with brown sugar before baking.
Top Tips
- If you can't find buckwheat flour, you can make your own by grinding buckwheat groats into a fine powder using a coffee or spice grinder, or a food processor.
- Bring eggs to room temperature quickly by putting them in a bowl of warm (not hot) water for 5 minutes
- Cool the banana bread completely on a wire rack before slicing.
- Buckwheat banana bread can be stored in an airtight container for up to 3 days.
- To freeze, wrap the cooled loaf in plastic wrap and then in foil. Alternatively, you can wrap individual slices and store them in a freezer bag. Freeze for up to 3 months.
FAQ's
Yes, even though its name contains "wheat", buckwheat has no relation to wheat, and is in fact, the seed of a flouring plant. So, yes, buckwheat flour is gluten-free.
Buckwheat flour is higher in fiber and minerals than all-purpose flour
Buckwheat flour comes in "dark" and "light". Dark buckwheat flour is not hulled, so it has dark specs and if your banana bread is dark, it's probably because you used dark buckwheat flour. There is no difference in the taste or texture of your loaf.
Try These Other Quick Bread Recipes
Recipe
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Buckwheat Banana Bread
Ingredients
- 1.5 cups buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 ripe bananas
- 2 eggs large
- ⅓ cup olive oil
- ⅓ cup almond milk
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Grease a 9" loaf pan lightly and line with parchment paper
- In a large bowl, mash three of the bananas
- Add the eggs, olive oil, almond milk, brown sugar, and vanilla to the mashed bananas and whisk until combined.
- In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the banana mixture to the dry ingredients and stir until combined.
- Spread the batter into the prepared pan.
- Add topping if using (see below)
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before slicing
Optional Topping
- Peel a banana and slice vertically
- Put the banana slices cut side up on top of the batter
- Sprinkle lightly with brown sugar
Notes
- If you can't find buckwheat flour, you can make your own by grinding buckwheat groats into a fine powder using a coffee or spice grinder, or a food processor.
- Bring eggs to room temperature quickly by putting them in a bowl of warm (not hot) water for 5 minutes
- Cool the banana bread completely on a wire rack before slicing.
- Buckwheat banana bread can be stored in an airtight container for up to 3 days.
- To freeze, wrap the cooled loaf in plastic wrap and then in foil. Alternatively, you can wrap individual slices and store stem in a freezer bag. Freeze for up to 3 months.
Zara
I’ve just finished this recipe and it’s absolutely delicious!! I went 50/50 on coconut oil and olive oil and still beautifully moist inside. I also used vanilla pods because I forgot to buy the extract and everything worked out fine still. Not sure if there will be a huge difference in taste with the extract. Thank you so much.
Colleen
Hi Zara! I'm so happy you loved this buckwheat banana bread. Thank you for sharing about the vanilla pods! And the 50/50 oil. Your feedback is so appreciated by me, and by other readers. Cheers.
Teri
I used many of the bananas in my freezer - totaling about 2 cups including the defrosted liquid. It turned out great. However, I would love to know the actual weight or fluid amount in cups rather than the recipe just stating 4 bananas - which can range in size dramatically. Did not use one of the bananas top and bottom, therefore all the fruit was contained inside the bread making it naturally sweet and delectable. Thank you. Interesting use of buckwheat.
Colleen
Hi Teri, Thanks for this comment. Next time I make this recipe, I will measure the bananas and update the recipe with the amount in cups. I am happy that the recipe turned out great for you anyway.
Ayesha
It turned out super soft and good.
I replaces half of buckwheat with almond flour and added blended the milk with 4 dates instead of sugar.
I wanted a good naturally sweetened high protein protein buckwheat bread. It came out so good on the first try!
Kristin williams
Um…. YUUUUUM!
Donna
I love this recipe! I modify it to make it sugar free by adding extra banana, twice the cinnamon and twice the vanilla. Even though it turns out less sweet that way, I love the way the banana sweetens it just enough, for me anyway.
Colleen
Hi Donna! I'm so happy that you love this recipe! Thanks so much for sharing your tweaks!
Matt
Threw this together in a big rush, no measuring etc. and it was great. I would substitute butter, ghee, or coconut oil for the olive oil. As it is a sweet bread.
Colleen
Hi Matt, I'm glad to hear that this buckwheat banana bread recipe was a success for you. Thanks for commenting!