Buckwheat, a nutty flavored and highly nutritious flour, makes a great replacement for white flours. It works perfectly in this Buckwheat Banana Bread recipe!
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!
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. Use a teaspoon extra if you really want to bring the cinnamon essence forward.
This recipe is extremely simple with 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!
And 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!
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’s slightly grainier than other flours, but not in a bad way (it’s only very slight). If this is new to you, you may find you 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!
More Banana Bread Recipes
Banana quick breads are 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!
- Vegan Banana Bread
- Healthy Blueberry Banana Oat Bread
- Carrot Banana Bread
- Banana Chocolate Chip Muffins (can be made in a loaf pan)
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.
PrintBUCKWHEAT BANANA BREAD
Buckwheat, a nutty flavored and highly nutritious flour, makes a great replacement for white flours. It works perfectly in this banana bread recipe!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: Makes 8 – 10 slices 1x
- Category: Breakfast, Snack
- Method: bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 ¾ cups (245 g) buckwheat flour
- ⅓ 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 ¾ (410 g))
- ⅓ cup (75 ml) light flavored olive oil, coconut oil (in liquid form) or hazelnut oil
- 2 teaspoons vanilla extract
Instructions
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
Notes
I used and loved hazelnut oil here. Another oil to consider would be walnut oil. For oil-free, try using unsweetened Applesauce.
Add ½ 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 ½ 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.
Updated: Buckwheat Banana Bread was originally published in June 2015. It has been retested and updated with new photos in March 2021.
FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration!
Franzi says
What a fantastic recipe. Wow. That was so delicious with the cinnamon and vanilla. Will do again and again. Thank you!
Julie | The Simple Veganista says
So glad you enjoyed the recipe! Thanks for sharing, Franzi!
CJ says
I tried it this wknd, I added to the ingredients one tbsp of peanut butter and one of almond butter. In addition , and by mistake I added 2 tbsp of cinnamon instead of 2 TSP. It turned out delicious!!! Thank you so much. It was my first, but definitely not my last attempt using buckwheat flour. Loved it!
Julie | The Simple Veganista says
Love the additions, and so glad the extra cinnamon worked out well too! Thanks for sharing, CJ!
Madi S says
So good! I started making this and realized I didn’t quite have 50 min to leave it in the oven before I had to leave for an appointment. I baked it for 45 and then turned off the oven and left it in there for about 45 min while was gone and it came out perfect! I have trouble getting GF breads to bake throughout sometimes, but this is amazing!
Izzy says
Hi,
I thought I had hazelnut oil in the cupboard but it was hazelnut syrup.
I might add some and see how it tastes (never used it before ever)
But I want to try this today so looking for always to how this turns out
Nosheen says
does the bitter taste of buckwheat flour go away after baking?
Julie | The Simple Veganista says
I don’t find it to be bitter in this recipe, but you can always dilute the flour using 1/2 buckwheat four and 1/2 regular flour or GF flour blend just to be sure.
Jean says
Great recipe! I made it exactly as you wrote it, using the maple syrup option as the sweetener, and olive oil. I added one diced peach too. It’s a great, moist textured loaf, and delicious!
★★★★★