Go Back
–+ servings
A loaf of buckwheat flour banana bread on a white platter.
Print Recipe
4.39 from 18 votes

Buckwheat Flour Banana Bread Recipe

This hearty buckwheat flour banana bread is gluten-free, vegan, and refined-sugar-free. It’s one of my favorite easy buckwheat flour recipes.
Prep Time12 minutes
Cook Time38 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 208kcal
Author: Jennifer Bell

Equipment

  • 9 inch loaf pan
  • Parchment paper

Ingredients

  • 3 large ripe bananas
  • 1 cup unsweetened milk of choice
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 pinch of nutmeg
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • 1/3 cup melted coconut oil
  • 2 cups buckwheat flour (spooned into the measuring cup—don’t scoop)
  • 1 teaspoon baking soda

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 unsweetened 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.
  • Transfer the batter a 9-inch loaf pan lined with parchment paper.
  • Bake for 38 minutes or until a toothpick inserted into the center of the banana bread comes out looking clean.
  • Let cool completely before removing from the pan and slicing.

Notes

  • Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
  • Optional additions include 1/2 cup each of dark chocolate chips, chopped pecans, 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