Buckwheat Banana Bread

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

4.9 from 11 reviews

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


  • 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.