Buckwheat Banana Bread (Gluten-Free)

The best ever healthy buckwheat banana bread recipe that is naturally gluten-free, egg free, low in sugar and so easy to make! It’s made in one bowl, is perfect for breakfast, snacking or dessert.

I’ve made a crazy amount of banana breads in my kitchen over the years. Seriously, you name it, I’ve made it. Every week I buy a large bunch of bananas so I have extras on hand for baking needs.

THIS buckwheat banana bread has been my latest obsession and I have a feeling it will be yours too. Firstly, it’s naturally gluten free and super easy to make. It’s made WITHOUT any eggs and uses protein rich greek yoghurt + nut instead of butter. Oh.. and did I mention you can easily make it vegan by using plant based yoghurt?! You guys are always requesting different types on Instagram for certain dietary restrictions or allergies. SO, this version had to happen!

Okay, let’s make some REALLY good buckwheat flour banana bread.

Ingredients you’ll need

• Mashed banana – from extra ripe and freckled bananas. The more spots and browner the bananas are the better! That means they will add extra sweetness.
• Buckwheat flour – to make homemade buckwheat flour, you can blitz raw buckwheat groats in a blender for 15 seconds! It’s so very easy. Otherwise you can buy it from most supermarkets these days in the baking aisle.
• Greek yoghurt– to boost the protein and replace the need for butter and eggs. I used non fat chobani greek yoghurt but any thick and creamy yoghurt will work here too. Use a plant based yoghurt to keep if vegan/ dairy free iii needed.
• Coconut sugar – to give this bread a little more sweetness! I haven’t tested a liquid sweetener here but I do think you need the grainier one. Can also replace with monk fruit or brown sugar. I only used 3 tablespoons but you can add more or also use stevia for a lower sugar bread.
• Creamy nut butter – Any kind works! I love using cashew or almond in this but you can use peanut, tahini, anything!
• Vanilla + cinnamon – for that classic banana bread flavour we all love!
• Baking powder – this helps the bread rise and create the perfect texture.

How to make the best buckwheat banana bread

Preheat oven to 350F/ 180C and line a loaf pan with baking paper.

Start by mashing your bananas. Using a fork or potato masher, will help mash up the bananas perfectly!

In a bowl mix together your mashed bananas, yogurt, nut butter and vanilla until smooth and creamy.

Mix in the flour, cinnamon, sugar and baking powder, and combine so there are no lumps.

Pour into the loaf pan top with a sliced banana. Cut a banana in half vertically, lightly press on top of the loaf and sprinkle with extra coconut sugar (optional but highly recommended!).

Bake for about 50 minutes (or until a toothpick inserted comes out clean!). Cool for a few then slice and enjoy!

Healthy banana bread tips and variations

• Ripening bananas quicker: Put bananas in a brown paper bag overnight to help them ripen up. Otherwise you can place your bananas, still in their peels, on a lined, baking tray (because they release their moisture, sometimes). Turn the oven to 150°C/ 300°F. Bake the bananas for 20 minutes or until their peels turn black
• Add some nuts: chopped walnuts and pecans are great additions and will add a lovely textural element to this buckwheat banana bread. Choose one nut, about 1/3 cup, and stir through the batter before putting it into the loaf pan.

How to store + freeze

• On the counter: Leftovers can be stored, covered, on the counter for 3 – 4 days.
• Refrigerator: Store in the refrigerator for up to 5 – 6 days.
• In the freezer: For longer storage, freeze sliced banana bread in snap lock bags in for up to 2 – 3 months. Let thaw overnight in the refrigerator before eating.
• To reheat: Then take out slices as needed and let defrost on counter or place in microwave for 30 seconds to defrost! You can also defrost a slice in the toaster.

Buckwheat Health Benefits

Despite having the word “wheat” in its name, buckwheat is actually a gluten-free “pseudocereal.” It is a great source of:

• Minerals, such as manganese, copper, magnesium, phosphorus, and iron
• Rutin. The main antioxidant polyphenol in buckwheat, rutin may lower your risk of cancer and improve inflammation, blood pressure, and your blood lipid profile
• Plant-based protein – the same 1/3 cup serving provides 7 grams
• Dietary fibre – with 1/3 cup flour providing 5 grams which is about 32% of your daily needs!

What does buckwheat flour taste like?

Buckwheat has a delicious nutty flavour that’s perfect in baked goods, pancakes and even savory recipes like veggie burgers. You can find two different kinds of buckwheat flour in stores, light, and dark. The difference being light buckwheat flour is ground from hulled buckwheat whereas dark buckwheat flour is made from unhulled buckwheat. I prefer light buckwheat flour for baking and pancakes as it’s finer in texture and lighter in colour. Dark buckwheat flour is fine to use in the bread, it will just be darker in colour and slightly grainer in texture.

Some of my other favourite bread recipes:

Healthy Chocolate Chip Sweet Potato Bread

Vegan Pumpkin Bread With Nut Crumble Topping

If you try this buckwheat banana bread recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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