Meet my new favorite banana bread – Buckwheat Banana Bread!
Nutty, delicious buckwheat flour has been a great addition to my kitchen pantry!
Buckwheat Banana Bread
Since revisiting the Buckwheat Chocolate Waffles, I mentioned I was going to bring more buckwheat recipes to the collection and this is a great start. The recipe is adapted from my classic 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.
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.
- Usually, I use 4 bananas for my banana tea bread but here I used 5, with good results. You’ll have the option of using 4 or 5, it just really depends on the size of the bananas.
- Also, 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 few ingredients. You may even already have on 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 for yourself to see if it’s a new must have flour to keep stocked in the 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!
Dark, nutty and delicious!
More Banana Bread Inspiration
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)
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!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: Makes 8 - 10 slices
- Category: Quick Bread
- Cuisine: Gluten-Free, Vegan
- 1 3/4 cups (245 g) buckwheat flour
- 1/3 cup (75 g) pure cane or 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 covered on the counter for up to 3 days or in the refrigerator 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.
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.