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    Home » Diet » Gluten Free » Healthy Buckwheat Banana Bread

    Healthy Buckwheat Banana Bread

    Published: Oct 27, 2020 · Modified: Dec 21, 2021 by Monica Stevens Le · 1 Comment

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    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.

    buckwheat banana bread with sliced bananas on top

    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! 😉

    cashew butter spread on a slice of buckwheat banana bread

    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!
    buckwheat banana bread slice on a plate with a knife on the side

    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.

    buckwheat banana flour made on a wire rack with sliced banana on top

    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.

    🙂

    ingredients prepped for buckwheat banana bread:  bananas, vanilla, eggs, buckwheat flour, cinnamon, non-dary milk, maple syrup, baking powder, salt, ghee

    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.)

    banana bread batter in a large mixing bowl with a black spatula

    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.

    banana bread prepped in a loaf pan with banana sliced on top

    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.

    banana bread made with buckwheat flour sliced on a wire rack

    More gluten free breakfast recipes you'll love:

    Gluten Free Zucchini Bread

    Banana Oatmeal Pancakes

    Oat Flour Banana Bread

    Keto Coconut Flour Pancakes

    Vegan Blueberry Muffins

    Paleo Blueberry Pancakes

    buckwheat banana bread with sliced bananas on top

    Healthy Buckwheat Banana Bread

    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.
    4.93 from 13 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 10
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: Buckwheat Banana Bread, Healthy Buckwheat Banana Bread
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 10
    Calories: 185kcal
    Author: Monica Stevens Le

    Ingredients

    • 2 eggs
    • 1/3 cup ghee or coconut oil
    • 3 medium ripe bananas about 1 to 1 1/3 cups, mashed
    • 1/3 cup non-dairy milk
    • 1/4 cup pure maple syrup
    • 1 1/2 teaspoons pure vanilla extract
    • 1 1/2 cups buckwheat flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 1/2 teaspoons cinnamon
    • 1/2 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.

    Nutrition

    Calories: 185kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 191mg | Potassium: 312mg | Fiber: 3g | Sugar: 10g | Calcium: 54mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Monica

    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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    178 shares
    178 shares