This sweet, moist 1-bowl Buckwheat Banana Bread is irresistible and ready within an hour! If you don't have ripe bananas, I've got you! You can make this flavor-packed earthy buckwheat apple cake instead.

SAVE THIS RECIPE!💌
This banana bread is a great Fall and Thanksgiving recipe to make during the cooler season. It was in part inspired by my soft & moist gluten-free banana nut bread recipe! Another great way to use fresh produce in the Fall is to make these fluffy buckwheat pumpkin muffins readers love.
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Why You Will Love This Recipe
- It's xanthan-gum-free (just like my buckwheat apple muffins)!
- The recipe only requires 10 minutes of hands-on time just like my buckwheat chocolate cake
- Incredible earthy buckwheat flavor (especially shines in this buckwheat focaccia!)
- All you need is 1 bowl!
Ingredients For Buckwheat Banana Bread
Ingredient notes:
- Buckwheat flour - I recommend buying light buckwheat flour (grayish in color) to avoid the heavy flavor and coarse texture of the dark buckwheat flour type (dark brown in color). You can use the leftover flour to make my soft buckwheat flour sandwich bread!
- Bananas - use very ripe bananas for a sweeter bread. You can use fresh bananas, too if that's all you have!
See the recipe card for quantities.
Substitutions & Variations
- Eggs - use flax eggs for an egg-free version.
- Milk - use plant-based milk for a dairy-free version.
- Oil - any neutral vegetable or seed oil will work!
- Sugar - you can use coconut sugar, maple syrup, or honey. If you prefer sugar-free recipes, check out these gluten and sugar-free desserts for ideas!
- Bake this recipe in a muffin tin to make buckwheat banana muffins.
- Use zucchini instead of bananas to make buckwheat flour zucchini bread!
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!
Expert Tips
- Once the banana bread is in the oven, don't open the oven door until it's done or the bread will collapse!
- Let the bread cool down for at least 30 minutes to avoid extra gumminess.
- Use a kitchen scale to ensure your measurements are correct (see the "metric" option in the recipe card).
Common Questions
Buckwheat flour adds a nutty and earthy flavor to your bakes and makes them naturally gluten-free if you use it instead of wheat flour. Buckwheat flour works great in bread and can be used to make buckwheat sourdough!
No, don't substitute wheat with buckwheat flour. Since buckwheat doesn't have gluten, it will ruin your bakes unless you add psyllium husk or xanthan gum. Instead, follow recipes designed for buckwheat flour, like these buckwheat flour bread rolls.
Use a light-colored metal pan about 9x5 inches. Aluminium pans are great at transferring heat and if you grease them well the bread won't stick to them. Don't use dark-colored or glass pans.
Storage
- Keep the 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!
More Buckwheat Flour Recipes You Will Love
Love buckwheat flavor in baking? I've got you covered!
If you tried this Buckwheat Banana Bread Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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.
SAVE THIS RECIPE!💌
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 the 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!
- Once the banana bread is in the oven, don't open the oven door until it's done or the bread will collapse!
- Let the banana bread cool down for at least 30 minutes to avoid extra gumminess.
- Use a kitchen scale to ensure your measurements are correct (see the "metric" option in the recipe card).
Natasha Levai says
A perfect snack to go with a hot morning coffee!