Buckwheat Banana Bread is a delicious vegan and gluten-free treat packed with sweet banana flavor and a rich, nutty texture in every bite.
This easy one-bowl recipe is made with no eggs and is completely dairy-free, making it the perfect dessert or satisfying snack for any time of the day.
For more cozy baking inspiration, try my buckwheat pancakes and banana buckwheat muffins.
Buckwheat banana bread made me fall even more in love with baking using buckwheat flour because it adds such a hearty texture, rich nutty flavor, and extra plant-based protein to simple recipes.
I've been making buckwheat porridge for breakfast for years, but recently I started experimenting more with the flour in recipes like buckwheat wraps, homemade buckwheat bread, and soft buckwheat cookies.
After testing this loaf several times, I finally landed on the perfect texture - soft, moist, tender, and packed with cozy banana flavor in every bite.
I love that it keeps fresh for days, so I can enjoy a slice anytime with peanut butter and a comforting cup of hot protein chocolate.
Jump to:
🍌Ingredients
- Buckwheat flour: Gives the bread a nutty flavor and gluten-free structure.
- Bananas: Use very ripe bananas for natural sweetness and strong banana flavor.
- Sugar: Cane sugar works perfectly for sweetness, but coconut or regular sugar are great options too.
- Vegetable oil: I used sunflower oil, but any neutral vegetable oil works well.
- Plant milk: I used unsweetened almond milk, but any non-dairy milk works.
- Baking powder: Helps the bread rise and stay light.
- Baking soda + vinegar: Together they give the loaf an extra lift and soft texture.
- Cinnamon: Adds warm, cozy flavor.
- Salt: Balances the sweetness and enhances taste.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Buckwheat Banana Bread
Step 1: Preheat your oven to 350°F (180°C). In a large bowl, mix the mashed bananas, plant milk, oil, vanilla, and vinegar until smooth and well combined.
Step 2: Add in the dry ingredients: buckwheat flour, sugar, cinnamon, baking powder, baking soda, and salt, then gently mix until just combined.
Step 3: Pour the batter into a 9x5-inch loaf pan lined with parchment paper. If you like, sprinkle a little sugar on top for a crunchy finish.
Step 4: Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
📋Substitutions
- Add chopped walnuts or pecans for extra crunch and a richer nutty flavor.
- Mix in dark chocolate chips for a sweeter, dessert-style loaf.
- Fold in raisins or dried cranberries for chewy, fruity bites.
💡Marinela's Tips
- Use very ripe bananas with lots of brown spots for the best natural sweetness and soft texture.
- Use 3 large bananas to get 1 ½ cups mashed. Measuring is important-too much or too little can change the texture of the bread.
- Don't overmix the batter-mix just until combined to keep the bread light and tender.
- Check doneness with a toothpick around the 45-50 minute mark, as ovens can vary.
❓Frequently Asked Questions (FAQ's)
Yes, you can replace the oil with extra mashed banana or unsweetened applesauce, though the texture will be slightly denser.
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Yes, slice it first, then freeze for up to 2 months. Just thaw or toast before serving.
📖 Recipe
Buckwheat Banana Bread (Vegan & Gluten-Free)
Equipment
- 1 large mixing bowl
- 9x5 inch loaf pan lined with parchment paper
Ingredients
Wet Ingredients
- 1 + ½ cups mashed bananas (about large bananas)
- ⅓ cup neutral vegetable oil (I used sunflower oil)
- 2 tablespoons unsweetened almond milk or any plant milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
Dry Ingredients
- 1 + ¾ cups buckwheat flour scooped & leveled
- ½ cup cane sugar or granulated/brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). In a large bowl, combine the wet ingredients.1 + ½ cups mashed bananas, ⅓ cup neutral vegetable oil, 2 tablespoons unsweetened almond milk, 2 teaspoons vanilla extract, 1 teaspoon apple cider vinegar
- Add buckwheat flour, cane sugar, cinnamon, baking powder, baking soda, and salt. Mix until just combined.1 + ¾ cups buckwheat flour, ½ cup cane sugar, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Pour the batter into a 9x5-inch loaf pan lined with parchment paper. Sprinkle sugar on top if desired. Bake at 180°C (350°F) for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best natural sweetness and texture.
- Don't overmix the batter to keep the bread soft and fluffy.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Slice and freeze for up to 2 months for easy grab-and-go portions.
Nutrition
If you try this buckwheat banana bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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