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A loaf of banana bread on a white platter.
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4.5 from 2 votes

Buckwheat Banana Bread

This buckwheat banana bread is made with buckwheat flour. This nutritious treat is gluten-free, vegan, and refined sugar-free. It's filling and so delicious.
Prep Time12 mins
Cook Time50 mins
Total Time1 hr 2 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free, gluten-free, refined sugar-free, vegan
Servings: 12
Calories: 208kcal

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 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.

Notes

  • 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.

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