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Buckwheat Banana Bread

Buckwheat, a nutty-flavored and highly nutritious flour, makes an excellent replacement for traditional white flour. It works perfectly in this Buckwheat Banana Bread recipe!

head on view of gluten free buckwheat banana bread on a cake stand with items surrounding.

Meet my new favorite banana bread – Buckwheat Banana Bread!

Nutty, delicious buckwheat flour has been a great addition to my kitchen pantry! I started using it with my Buckwheat Chocolate Waffles and thought making banana bread would be just as great!

The recipe is adapted from my classic Vegan Banana Bread. It’s been a ‘tried and true’ recipe for years, and I had no doubt this new version using buckwheat flour would be just as successful!

side angle view of glass bowl with buckwheat banana bread batter.

Buckwheat Banana Bread

At least once a week, I bake a loaf of banana bread. Bananas are inexpensive in my area and I always have them on hand in different stages of ripeness. So this was a natural place for me to start subbing in buckwheat flour.

I was able to keep the recipe almost the same, only changing up a few ingredients.

  • I used a hazelnut oil I had on hand and it was delicious, pairing well with the nuttiness of the buckwheat flour. Any neutral oil or coconut oil will do.
  • I added a nice dose of cinnamon. If you really want to bring out the cinnamon essence, use a teaspoon extra.

This recipe is extremely simple: It requires just 7 ingredients plus salt. You may even already have them all on hand!

If you’re a lover of banana bread and buckwheat, you’re going to enjoy this bread immensely!

If you’ve never tried buckwheat flour, I suggest giving it a try to see if it’s a new must-have flour for your pantry. Happy buckwheat-loving, my friends!

top down view of gluten free buckwheat flour in a bowl with items surrounding.
100% buckwheat flour is gluten and grain-free and can be used in place of regular flour.

Buckwheat Flour – Gluten-Free & Grain-Free

Buckwheat is not wheat at all, but is in fact a seed, making it a wonderful gluten-free flour option for baking. Its flour is very distinct. The dark buckwheat flour you see here has been ground from the whole seed retaining all of its nutrition.

I find it slightly grainier than other flours, but not in a bad way (it’s only very slight). If this is new to you, you may need a few bites to adapt. But once you do, you’ll be a believer in this highly nutritious flour!

You can swap buckwheat flour 1 – 1 for other flours, but if you prefer, you can mix other flours with it in whatever ratio you like. Sometimes I’ll mix spelt and buckwheat flour together with delicious results.

The nutritional profile of buckwheat is excellent. For every 1 cup of flour, there is approx. 402 calories, 15 grams of protein, 12 grams of fiber, and 3.7 grams of fat. It’s a good source of vitamin B6, thiamin, and niacin, and is rich in trace minerals such as magnesium, manganese, iron, phosphorus, and folate. It’s a great addition to your healthy kitchen!

top down view of sliced buckwheat banana bread.
Dark, nutty, and delicious buckwheat banana bread!

More BANANA Quick Bread Recipes!

Banana quick bread is so easy to make, and they’re affordable too! Take a look at these other banana bread recipes. You just may find a new favorite!

side angle view of buckwheat banana bread on a plate and topped with almond butter.
Buckwheat banana bread + smear of almond butter = delicious!

If you try this buckwheat flour recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Buckwheat Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Buckwheat, a nutty flavored and highly nutritious flour, makes a great replacement for white flours. It works perfectly in this banana bread recipe!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 810 slices 1x
  • Category: Breakfast, Snack
  • Method: bake
  • Cuisine: American
  • Diet: Vegan


  • 1 3/4 cups (210 g) buckwheat flour
  • 1/3 cup (75 g) sugar (pure cane, coconut sugar or maple syrup)
  • 2 heaping teaspoons cinnamon
  • 2 heaping teaspoons baking powder
  • pinch of mineral salt
  • 4 large, very ripe bananas, mashed (about 1 3/4 (410 g))
  • 1/3 cup (75 ml) light flavored olive oil, coconut oil (in liquid form) or hazelnut oil
  • 2 teaspoons vanilla extract


Preheat oven to 350 degrees F.

In a medium/large mixing bowl, combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Add the mashed bananas, oil and vanilla, mix to combine. Place batter in a lightly greased 9×5 loaf pan and bake on the middle rack for 50 minutes. Remove from oven, let cool about 10 minutes and enjoy.

Pairs wonderfully with a little homemade almond butter!

Store: Leftovers can be stored covered on the counter for up to 3 days or in the refrigerator for up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.

Makes 8 – 10 slices


I used and loved hazelnut oil here. Another oil to consider would be walnut oil. For oil-free, try using unsweetened Applesauce.

Add 1/2 cup of chopped walnuts to the batter or sprinkle some on top for extra texture and nutrition.

If you’re used to baking with baking soda, feel free to add 1/2 teaspoon in addition to the baking powder. Baking powder contains baking soda which is why I don’t include it here and use a little extra.

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  1. If I could I would have given 10 stars !!! I have never found a recipe with the perfect texture . I didn’t have 4 bananas so I weighed 3 bananas 349 grams and added forager vegan plain yoghurt to make it to 410 grams , I did 1/4 cup oil and 1/4 cup maple syrup , I beat those by hand pretty good to break down the bananas since someone mentioned the mixe was thick , my mixe was nice not too thick , I wanted more a savory than sweet bread . I added a pinch of salt and it could have used a heavy 1/4 tsp salt to balance the sweet and salty , I don’t cook with a lot of salt I always take away but in this recipe with less sugar salt is needed , it will balance the sweetness since it’s not overly sweet , it raised nicely pretty high I did 2 heaping tsp baking powder that must have make a difference , my flour was purchased freshly milled it was the best overall bread I have ever baked . Thank you ♥️♥️

  2. Great recipe! My mother has a gluten intolerance and I’ve been trying to find some really great tasting “flour” alternatives for her to try. She really enjoyed this recipe. I will definitely recommend.

  3. Thank you for this recipe ♥ I made it twice!
    the sec time was without sugar thanks to the sweetness of the bananas.
    I would like to make the bread higher, what do I need to add to make that happened?
    Thank you.

  4. Grams was appreciated. In fact, I generally do not bother with recipes that do not have ingredients listed in grams. If you are going to do something, do it right. Its in the oven now. I am very excited. I cut some of the sugar with lakanto sugar. For the remaining portion, I used sucanat.

  5. Wonderful recipe, thank you! This makes about 12 muffins for me and even without the sugar comes out lovely and plenty sweet. I might try half buckwheat half sorghum flour and see how it goes.

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