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A loaf of buckwheat flour banana bread on a white platter.
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4.36 from 17 votes

Buckwheat Flour Banana Bread Recipe

This buckwheat flour banana bread is gluten free, vegan, and refined sugar free. It's filling and so delicious. Enjoy it on its own or dress it up with a drizzle of nut butter and some fresh banana slices.
Prep Time12 minutes
Cook Time50 minutes
Total Time1 hour 2 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 208kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 145mg | Potassium: 283mg | Fiber: 3g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg