This buckwheat flour banana bread is a hearty and delicious treat. It’s gluten free, vegan, and refined sugar free. Serve a slice of this filling, nutritious bread for breakfast, snack time, or dessert.
What to serve with this buckwheat flour banana bread
For an extra delicious treat, serve this banana bread with a drizzle of refined sugar-free, nut free chocolate spread. It’s quick and easy to make.
Main ingredients and substitutions
Buckwheat flour is the star of this recipe. It adds a satisfying texture, earthy flavor, 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 buckwheat flour banana bread 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 flavor 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
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 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 this buckwheat flour banana bread in an airtight container in the fridge for up to five days or freeze it 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.
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Buckwheat Flour Banana Bread
- Medium sized loaf pan
- Parchment paper
- 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 loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Bake for 50 minutes at 350 degrees Fahrenheit (or until a toothpick inserted into the center of the banana bread looks clean upon removal).
- Let cool before removing from the pan and slicing.
- Store this buckwheat flour banana bread in an airtight container in the fridge for up to five days or freeze it for up to six months.
- Optional additions include 1/2 cup each of dairy-free dark chocolate chips, chopped pecans, and/or chopped walnuts.