Buckwheat Banana Bread (Vegan & Gluten-Free) -

Buckwheat banana bread (vegan and gluten-free).

Buckwheat Banana Bread (Vegan & Gluten-Free)

Buckwheat Banana Bread is a soft, nutty, and delicious vegan and gluten-free recipe made in just one bowl with no eggs or dairy. It’s an easy homemade treat perfect for a cozy snack, quick breakfast, or simple dessert.

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Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings slices

Calories 172 kcal

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

Calories: 172kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 183mgPotassium: 204mgFiber: 3gSugar: 12gVitamin A: 18IUVitamin C: 2mgCalcium: 33mgIron: 1mg

Keyword banana, buckwheat banana bread, buckwheat flour

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