This buckwheat banana bread is a hearty and delicious treat made with buckwheat flour. It’s gluten-free, vegan, and refined sugar-free.
Serve a slice of this filling, nutritious bread for breakfast, snack time, or dessert. It’s sweet, flavourful, and completely satisfying served on its own, but for an extra special treat you can dress it up with a slather of nut butter, some fresh banana slices, chopped nuts, and a drizzle of honey.
As an Amazon Associate I earn from qualifying purchases.
Buckwheat flour is the star of this recipe. It adds a satisfying texture, earthy flavour, and plenty of nutritional value to this banana bread. I tend to purchase gluten-free buckwheat flour online since it can be tricky to find at grocery stores.
Or you can make buckwheat flour at home in a food processor if you prefer. Just add raw buckwheat groats to the food processor and process for several minutes until they become a fine, powdery flour.
The recipe calls for three bananas. Be sure to use bananas that are quite ripe (with plenty of brown spots on the peel). The riper the banana, the sweeter the end result will be.
I used melted coconut oil in this recipe but you can substitute your preferred oil. Olive oil or avocado oil are good alternatives.
This recipe calls for coconut milk but any unsweetened plant-based milk should work well, so use what you’ve got.
This banana bread is spiced with cinnamon, vanilla, and a pinch of nutmeg. The nutmeg adds a cozy, warm flavour that I love, but if you’re not a fan of nutmeg or don’t have any then you can omit it. Or you can substitute a couple of teaspoons of pumpkin spice instead of the cinnamon and nutmeg if you prefer.
How to make it
This recipe is so simple to prepare. Start by preheating the oven, then mash the ripe bananas in a large mixing bowl. I like to use a potato masher to get the job done quickly, but a fork works too.
Next you’ll add the spices, vanilla extract, coconut milk, apple cider vinegar, and maple syrup, then mix well before adding the melted coconut oil and mixing once more. I prefer to melt the coconut oil in the microwave (it takes about 25 seconds on high in my microwave).
Next you’ll add the buckwheat flour and baking soda. It’s best to use a whisk at this point to thoroughly mix the batter.
Line a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) with parchment paper before transferring the batter to the loaf pan. The parchment paper makes it easy to remove the banana bread once it’s baked.
Bake the banana bread for 50 minutes (or until a toothpick inserted into the middle of the loaf looks clean upon removal). Be sure to let the banana bread cool off for a while before removing it from the loaf pan and slicing.
To take this buckwheat banana bread to the next level, add 1/2 cup each of chopped walnuts, chopped pecans, and/or dairy-free dark chocolate chips if desired.
Storage and freezing
Store any leftovers in an airtight container, either at room temperature or in the fridge, for up to three days. Or store it in the freezer for up to six months. Slice it up before freezing so you can easily defrost the perfect amount. Then let it thaw at room temperature or defrost it in the microwave or oven.
More gluten-free Vegan Recipes
These buckwheat muffins are sweet and chocolaty. They’re easy to make, filling, and freezer-friendly.
Or try this edible brownie batter recipe. It’s made with simple, nutritious ingredients and will satisfy any chocolate craving.
Buckwheat Banana Bread
- 3 large ripe bananas
- 2 cups buckwheat flour
- 1 cup coconut milk
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- Pinch of nutmeg
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Add the coconut milk, maple syrup, vanilla extract, salt, cinnamon, nutmeg, and apple cider vinegar, then mix well.
- Add the melted coconut oil and mix again.
- Add the buckwheat flour and baking soda and use a whisk to mix well.
- Pour the batter into a medium sized parchment paper lined loaf pan (mine is 9.25 x 5.25 x 2.75 inches).
- Bake for 50 minutes at 350 degrees Fahrenheit (or until a toothpick inserted into the centre of the banana bread looks clean upon removal).
- Let cool before removing from the pan and slicing.
- Makes 12 slices of buckwheat banana bread.
- Store leftovers in an airtight container for up to three days or freeze for up to six months.
- Optional additions include 1/2 cup each of dairy-free dark chocolate chips, chopped pecans, and/or chopped walnuts.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.