This mildly sweet and moist 1-bowl buckwheat banana bread is ready within an hour! It is naturally gluten-free and can easily be made vegan. I love eating my wholesome buckwheat banana cake with a cup of hot coffee!
Buckwheat is one of my favorite gluten-free flours to bake with. Many people know you can make buckwheat bread, buckwheat flour sourdough, and even raised buckwheat cakes for the Preston County Festival, but not many know how good buckwheat is in desserts!
I love its nutty and earthy flavors in buckwheat oatmeal cookies, buckwheat shortbread, and even buckwheat chocolate cake. In the Fall I enjoy making buckwheat apple muffins and buckwheat zucchini bread along with buckwheat apple cake for special occasions!
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Where do I get buckwheat flour?
You can order buckwheat four online or find it in a gluten-free store. Occasionally you might be able to spot it in a grocery store.
If you can't find light buckwheat flour online or in stores, you can make it at home with a high-speed blender or a grain mill. Make sure to get raw hulled buckwheat groats and not the toasted ones used for cereal!
Ingredients
- Buckwheat flour - I recommend using light buckwheat flour vs. dark for flavor and texture. The dark type will have a very strong flavor not everyone likes!
- Bananas - the riper the bananas are the sweeter your bread will be. You can, however, use regular bananas, too! I normally don't weigh the bananas, I just use 3 of whatever size I have.
- Eggs - you can use flax eggs instead.
- Milk - I used rice milk because I can't have dairy but any milk will work.
- Oil - any oil will work (choose a neutral-flavored type).
- Sugar - feel free to adjust the amount/type of sugar.
See the recipe card for quantities.
Substitutions
- Eggs - use flax eggs instead.
- Milk - use plant-based milk.
- Oil - use any kind of fat.
- Sugar - coconut sugar will work. I haven't tested with honey/maple syrup but since they add moisture, I would reduce the milk.
Instructions
- Step 1: Start preheating the oven to 350F/175C.
Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.
- Step 2: Add the wet ingredients to the bowl with mashed bananas and mix until evenly incorporated.
- Step 3: Add the dry ingredients to the mixing bowl and stir them in until evenly combined.
Add your add-ins now if using (chocolate chips, walnuts, pecans, dry fruit, etc.).
- Step 4: Line the bread pan with parchment paper or spray it with non-stick oil.
Pour the batter into the bread pan and smooth it out with a spatula. Add a sliced banana to the top for decoration (optional).
Transfer the pan to a preheated oven and bake for 55 minutes or until a toothpick comes out clean.
Place your buckwheat banana bread on a cooling rack and let it sit for at least 15 minutes. Slice and enjoy!
Storage
- Keep buckwheat banana bread in an air-tight container in the refrigerator for up to 4-5 days.
- You can freeze the slices for up to 3 months. Store them in a freezer-friendly container or bag.
- To defrost, place a slice or two into the microwave for a couple minutes!
Expert tips
- The riper the bananas, the sweeter the flavor!
- Don't open the oven during baking to prevent the bread from collapsing.
Recipe FAQ
Yes! Bake the muffins for 20-25 minutes.
More buckwheat flour recipes
Love buckwheat? I've you covered!
📖 Recipe
Moist Buckwheat Banana Bread
Ingredients
Wet Ingredients
- 3 ripe bananas
- 2 eggs any size
- ¼ cup milk or plant-based milk
- ⅓ cup sunflower oil or any other neutral oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 225 grams light buckwheat flour
- 50 grams sugar
- 1½ tsp baking powder
- ½ teaspoon baking soda
- ¾ tsp salt
- 1 cup add-ins of choice, chocolate chips, walnuts, pecans, dried fruit, etc.
Instructions
- Start preheating the oven to 350F/175C.Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.3 ripe bananas
- Add the wet ingredients to the bowl with mashed bananas and mix until evenly incorporated.2 eggs, ¼ cup milk, ⅓ cup sunflower oil, 1 teaspoon vanilla extract
- Add the dry ingredients to the mixing bowl and stir them in until evenly combined. Add your add-ins now if using (chocolate chips, walnuts, pecans, dry fruit, etc.).225 grams light buckwheat flour, 50 grams sugar, 1½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 1 cup add-ins of choice,
- Line the bread pan with parchment paper or spray it with non-stick oil. Pour the batter into the bread pan and smooth it out with a spatula. Add a sliced banana to the top for decoration (optional). Transfer the pan to a preheated oven and bake for 55 minutes or until a toothpick comes out clean. Place your buckwheat banana bread to a cooling rack and let it sit for at least 15 minutes. Slice and enjoy!
Notes
- Keep buckwheat banana bread in an air-tight container in the refrigerator for up to 4-5 days.
- You can freeze the slices for up to 3 months. Store them in a freezer-friendly container or bag.
- To defrost, place a slice or two into the microwave for a couple minutes!
- The riper the bananas, the sweeter the flavor!
- Don't open the oven during baking to prevent the bread from collapsing.
Natasha Levai says
A perfect snack to go with a hot morning coffee!