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!
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 Quick Bread Recipes Using Bananas!
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!
- 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 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
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 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.
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This was a winner. Easy to make. I used a mixture of Coconut/palm sugar and date sugar because that is what I had . Served with peanut butter. It was a lovely afternoon treat. Would be good for breakfast if it were not mostly gone.
A true recipe winner!! I’ve been making “regular” banana bread for years, but I needed a recipe with buckwheat flour and I came across this one. It’s surprisingly delicious! It’s dense & moist like a regular banana bread. Even my 11 year-old daughter liked it. She asked if I can make it once a week-she read my mind!
Wonderful, so glad to hear that everyone loved it! I hope you enjoy often! Cheers :)
This was delicious! My gluten intolerant husband was very happy with your cake. I made a few slight adjustments to give it a gingery kick. Add 1 tsp ground ginger and 1/4 cup of candied or crystallized ginger chunks (diced). Save some of the ginger chunks to sprinkle on top before placing it in the oven. I also subbed 45g of sarrasin with a GF flour mix for a lighter taste.
This is absolutely delicious!! I made it just the way the recipe is written. I’d normally use coconut sugar, but since I had some cane sugar on hand I decided to use it instead. I added 1/3 c. walnuts & sprinkled some coconut sugar on the top. It’s plenty sweet for me with the cane sugar & bananas, so next time I’ll try coconut sugar. I was a little concerned about not using any eggs, but once I’ve eaten a slice, it’s obvious that they’re not necessary. Thank you for this simple, yummy recipe!!
How would you recommend replacing some of the oil with eggs for this recipe?
Hi Maddie, I don’t use eggs so I can’t say for sure how that would work or the amount to use. You may find the answer with a quick google search though. Sorry I couldn’t be more help!
OMG! So tasty and moist. Only one problem, the kids came home from school and devoured it in minutes…this is a new hit for afternoon tea in our house!
Hi Julie
Just made this and somehow I forgot the sugar/M syrup…
still tasted lovely, nice texture just not sweet… I used 460g bananas,and one chia egg as I was concerned about the texture….
I’m looking forward to making it again with the sugar as it definitely needs it
Overall very happy with the recipe!!
Thank you
This came out really lovely. I love the buckwheat flour, it makes this nice and dense, rather than caky/crumbly. I only had four bananas so I reduced the flour to 1 1/2 cup and changed nothing else. Worked out just fine. I also added walnuts and sprinkled a little salt and coconut sugar on the top for a nice crust.
Thank you for this delicious recipe. I added a handful of chopped pecans and fresh blueberries, and baked it in three small tins. They are perfect and I’m not a good baker! I’m quite proud of myself and can’t wait to share the recipe with my friends and family.
So glad they turned out well for you! Thanks so much for sharing Theresa! Cheers :)
Could avocado oil in place of the other oils or will it change the texture?
Hi Julie, you can use avocado oil in place of other oils with good results. Would love to know how it goes!