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.
Celiza
Delicious! I substituted half of the oil for applesauce. Super moist. I’m going to add dark chocolate chips next time.
Colleen
Hi Celiza, thanks so much for sharing the applesauce tip! And I love the idea of dark chocolate chips!
Nicolas
Hello, thanks for the recipe ! What's the weight of banana used inside the batter ? Only 3 out of 4 bananas are used for the better right ?
Colleen
Hi Nicolas, you are welcome! You're correct, only three of the bananas are used in the batter, and the fourth goes on top. Enjoy this banana bread!
Julie Stander
I followed the recipe, except for adding 1/2 cup coconut oil. Perhaps my bananas were larger than what you used, because the dough was too loose. I added more buckwheat flour, totaling 1 cup 7 ounces. Almost 2 cups in total. Strange.
Colleen
Hi Julie, I'm sorry the recipe didn't work out for you. This recipe has only 1/3 cup of oil, not 1/2 cup, so maybe that was the problem?
Kelly
This turned out way better than I thought it would in texture-consistency AND taste! Returning to a gluten free minimal sugar minimal dairy diet and after a few weeks this was just the treat I was looking for on a cold winter day. Thank you.
Sandra
Can butter be used in place and of oil
Colleen
Hi Sandra, Yes, you can use melted butter in the same quantity. Thanks for this question!
PW
Hi. I’ve been hesitant to try this recipe. I have all the ingredients however, because buckwheat has a fine texture my measurements might be off. I’ve gotten into the habit of weighing my ingredients so I was wondering if you have the weights of the ingredients? This looks delicious though.
Colleen
Hi PW, Although weighing ingredients is really the best way of measuring for baking, most people want recipes in cup measurements, so that's how I develop and write them, including this one. So I can't vouch for swapping the measurements. My buckwheat flour wieghs 130 grams per cup, if that's any help. So the 1.5 cups needed for the recipe would weigh 195 grams. If you try it, I would love to hear back about how it worked. Good luck!
Cassandra
Luv, luv,luv this recipe! It's super healthy and I leave out the sugar or sweetener of any kind. The bananas and vanilla extract give it all the sweetness I need. I am always looking for clean healthy recipes and thus is perfection for me. I have made this bread repeatedly...thank you!!!
Colleen
Hi Cassandra! We love to hear that you love this banana bread! And thank you for sharing about leaving out the sugar. It's great to know and your feedback is very appreciated!
Sean
I know there are like, a million and one different banana breads out there, but I'm still amazed at all the different things you can do with such a simple recipe. Buckwheat is a fantastic idea, and an ingredient I've been wanting to use more of anyway. Great stuff!
Colleen
Thanks, Sean! I really love working with Buckwheat, it's a versatile and delicious ingredient.
Terri
I love a banana bread with unique flavors. I have never used buckwheat flour so I look forward to trying this out!
Colleen
I think you'll love using buckwheat, Terri. Enjoy!
Natalie
I baked this banana bread for weekned. It was delicious. Texture, flavours, everything was perfect. I will definitely put this recipe in my cookbook. WIll bake it again. Thanks!
Colleen
I'm super happy the recipe was perfect for you, Natalie. I appreciate your comment!
Emily
Can this be sliced and eaten straight out of the oven whilst still warm? Or does it have to be cooled first?
I've just made it and it smells so delicious I don't want to wait 🤤
Colleen
Hi Emily! By now you would have found out 🙂 I would definitely let the banana bread cool before slicing. I know the delicious smell makes it so tempting, but it really slices and tastes best once it cools. Enjoy!
Moop Brown
I like the extra nutrition that comes with the use of the buckwheat flour. This bread seems like a great treat to start the day off with
Colleen
Hi Moop, we love it for breakfast or snacks!
Ramona
I love making healthy banana bread and I love the look of this one! I am definitely pinning this recipe for the next time I make banana bread. Thank you for sharing this recipe it looks super delicious and nutritious!
Colleen
You're welcome, Ramona! Enjoy!
Tammy
This sounds like a wonderful idea to use buckwheat flour for this bread. Looks so moist and delicious! Cannot wait to try.
Colleen
You'll love it, Tammy. Enjoy!
Catherine
I love buckwheat! When I was younger my mom would make a buckwheat salad. This sounds like such a comforting and wholesome loaf for the winter mornings. Delicious!
Colleen
I'm so glad it turned out perfect for you Chenee!
Colleen
This banana bread is indeed perfect for winter mornings, Catherine. I hope you give it a try!
Chenée
This banana bread was perfect! So moist and full of banana flavor!
Aya
I had a bag of buckwheat flour that I had no idea what to do with, until I saw your recipe. The banana bread turned out amazing, soft and delicious. I will definitely do this recipe again!
Colleen
This is so great to hear, Aya! Your comment is appreciated!
Katie Crenshaw
This banana bread turns out so flavorful and moist. I have been slicing a piece for breakfast and slathering it generously with butter, then eating it with my coffee in the morning. So good!
Colleen
The perfect way to enjoy this banana bread, Katie! Thanks for commenting!