This fabulously hearty and healthy buckwheat banana bread recipe is prepped in one bowl and absolutely perfect for breakfast, as a snack or dessert. It's gluten free, dairy free, easy to make, and delicious! Kid approved and so easy to make.
There has been a lot of banana bread baking this year.
Besides this buckwheat banana bread, I've been baking my oat flour banana bread and
vegan chocolate banana bread on repeat.
I can't wait to make it again and throw a couple of batches into the freezer.
I love serving it with some room temperature butter, slathering it with some creamy nut butter or simply eating it as is.
You can absolutely add in your favorite fix-ins or toppings. I've provided you with options for that below! 😉
What makes this buckwheat banana great?
This banana bread is going to be made on repeat in my kitchen. It is also:
- Naturally gluten free
- Dairy free (use coconut oil!)
- Refined sugar free
- Full of fiber and healthy fats
- It freezes well... just freeze by the slice!
Is buckwheat flour good for baking?
This is the first recipe I have ever used buckwheat flour in. It was inspired by the buckwheat banana bread from Revolution Roasters in Oceanside, CA.
Their banana bread is definitely much sweeter than the banana bread I have created here.
However, that's what I was going for. I wanted a banana bread that was more breakfast-forward than one that tasted like dessert.
Buckwheat flour can get really heavy, so I'll reiterate the fact that you shouldn't be making any substitutions in this recipe besides the ones I have listed out.
What's buckwheat flour good for?
Buckwheat flour is often used to make pancakes, soba noodles, and blini.
It lends a very hearty and warm flavor to baked goods, so it's perfect for all things with banana in them.
It's very important in this recipe to follow suit with instructions and ingredients because buckwheat flour can be unforgiving if you don't supplement with appropriate amounts and kinds of fat and moisture.
There is also a high amount of fiber in buckwheat flour. In just one slice of this buckwheat bread, you will be getting 3 grabs of fiber!
Gotta love getting in all these extra nutrients with delicious breakfast and snacks.
🙂
Buckwheat banana bread ingredients
Here is what you will need to make this banana bread turn out fabulously.
- Bananas
- Buckwheat flour
- Ghee or coconut oil
- Non-dairy milk
- Maple syrup
- Vanilla
- Cinnamon
- Baking powder and salt
How to make buckwheat banana bread
Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a loaf pan with parchment paper and lightly coat with oil. Set aside.
In a large bowl, mix together all of the wet ingredients (eggs, ghee, milk, maple syrup, and vanilla.)
In another medium mixing bowl, sift in the buckwheat flour, baking soda and powder, cinnamon, and salt.
Gently fold the dry ingredients into the wet, and mix until just well incorporated and no large lumps remain.
Pour into the greased pan and spread evenly, tapping on the counter a few times to release any excess air bubbles. Top off with sliced banana:
To make the sliced bananas, cut banana in half vertically and sprinkle with coconut sugar. Shake off the excess and place (insides, face up) on top of the loaf, lightly pressing down.
Bake at 350 degrees Fahrenheit for 40-45 minutes until a skewer/toothpick inserted into the center comes out clean. Let cool in the pan for about 30 minutes before carefully transferring to a wire rack to cool completely. Slice and serve.
Recipe Modifications
Vegan:
Use coconut oil instead of ghee and whip up two flax eggs.
Add-ins:
You can add dark chocolate chips/chunks to the batter, chopped nuts, dried fruit, etc.
Gluten free:
This buckwheat banana bread is naturally gluten free. However, do ensure the buckwheat flour you are using is certified gluten free... just check the label!
Muffins:
You can make muffins instead. Line a cupcake/muffin tin with parchment liners and lightly spray with oil. Bake at 350 degrees F for about 20 minutes.
More gluten free breakfast recipes you'll love:
Healthy Buckwheat Banana Bread
Ingredients
- 2 eggs
- ⅓ cup ghee or coconut oil
- 3 medium ripe bananas about 1 to 1 ⅓ cups, mashed
- ⅓ cup non-dairy milk
- ¼ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups buckwheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a loaf pan with parchment paper and lightly coat with oil. Set aside.
- In a large bowl, mix together all of the wet ingredients (eggs, ghee, milk, maple syrup, and vanilla.)
- In another medium mixing bowl, sift in the buckwheat flour, baking soda and powder, cinnamon, and salt.
- Gently fold the dry ingredients into the wet, and mix until just well incorporated and no large lumps remain.
- Pour into the greased pan and spread evenly, tapping on the counter a few times to release any excess air bubbles. Top off with sliced banana: To make the sliced bananas, cut banana in half vertically and sprinkle with coconut sugar. Shake off the excess and place (insides, face up) on top of the loaf, lightly pressing down.
- Bake at 350 degrees Fahrenheit for 40-45 minutes until a skewer/toothpick inserted into the center comes out clean. Let cool in the pan for about 30 minutes before carefully transferring to a wire rack to cool completely. Slice and serve.
Notes
- Store in an airtight container for up to 4 days. Freezes well as slices in a Ziploc bag.
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