Home » Type » Bread » Buckwheat Banana Bread

Buckwheat Banana Bread

Buckwheat, a nutty flavored and highly nutritious flour, makes a great replacement for white flours. 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. 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!

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’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!

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

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.

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 FacebookInstagramPinterest, or RSS for more updates and inspiration!


  1. I just made this (with a ton of modifications, sorry!!) and loved it. I replaced the oil and half the banana with canned pumpkin, and added shredded carrots (I had 3 smallish ones I needed to use), coconut (1/2 cup) and walnuts (1 cup). It is delicious but not very sweet – I should have increased the maple syrup (used for sweetener) to account for the bananas I didn’t use; I had planned to taste before putting in the loaf pan to bake to check for sweetness but forgot! On the other hand, I like breakfast breads to be less sweet so I’m pretty happy with it. Anyway, I wanted to thank you for the yummy recipe!!

  2. Great recipe, Julie, thanks a lot! I already did it various times :-) Can I do it also with oatmeal instead of buckwheat? Thanks, Nadine

  3. I made the whole thing in the bread machine, wonderfully easy and turned out delicious . I like that the quantity of banana is given in grams.
    I will definitely be making more.

  4. Lovely recipe. I didn’t want the vanilla and cinnamon to overpower the flavours so used a tea spoon of each (instead of 2). Worked the treat. Thank you

  5. Su Cheen Theng says:

    I like the original recipe. I am going to bake it again. How do I make it lighter and fluffy? Do I need to add more oil?

    1. Julie | The Simple Veganista says:

      I haven’t tried it with more oil to see if it would bake up lighter. You can try to a tad more oil, or use half spelt flour to see if that helps.

  6. Hi, what an amazing recipe, smells and tastes amazing! I used less, coconut, sugar and it was still very sweet, I will experiment with even less. We love it and I cannot wait to try your other wonderful recipes.
    Thank you very much!

  7. Su Cheen Theng says:

    I baked it today and it came out good. Thank you!

    1. Julie | The Simple Veganista says:

      Glad the recipe was a success! Thanks for sharing, Su Cheen!

  8. Muriel Sorensen says:

    I’ve been making this bread now for a year. The only problem is, it’s so delicious and healthy, it doesn’t last long. Our granddaughter and grandson (teens) are crazy about it. Thanks again for sharing this wonderful recipe!!!

    1. I don’t know why mine turned out a bit bitter. Is it the olive oil? I baked it for 40 minutes cause the toothpick came our clean

    2. I don’t know why mine turned out a bit bitter. Is it the olive oil? I baked it for 40 minutes cause the toothpick came out clean

      1. Are you accustomed to the flavor of buckwheat? It has a stronger flavor to some who aren’t used to it. Also, if your bananas were not ripe enough it would add some bitterness.

        This are my two thoughts!

  9. Hi, it’s me again!
    I’d like to use the above mentioned version using 1/2 tsp baking soda.
    How much baking powder will I need alongside this?
    Thank you!

    1. Julie | The Simple Veganista says:

      I would suggest 1 1/2 teaspoons baking powder, along with your 1/2 teaspoon of baking soda. Enjoy the bread, and do let us know how it goes!

  10. Hi
    This looks lovely. I bake in grams not cups and use the conversion charts on the King Arthur website as a rule. The cup to gram conversion there says a cup of buckwheat flour is 120 grams, giving 210 grams for the weight in your recipe. All other conversions agree with yours. What should I use?
    Thanks very much

    1. Julie | The Simple Veganista says:

      Great question, Helen! I’ve updated the recipe with the 210 grams for weight. Thank you for pointing that out, I like to use the King Arthur conversion, too, and I’m not sure how I missed that one. Enjoy the buckwheat banana bread!

Leave a Reply

Your email address will not be published.

Recipe rating