Moist Buckwheat Banana Bread (Gluten-Free, Dairy-Free)

Quick Breads Are The Perfect Snack

Nothing makes me happier than baking homemade bread, and there’s almost always a freshly baked loaf on my kitchen counter, or a loaf still baking in the oven.

You might always know that I love baking yeast breads (and readers also love our soft gluten-free bread, this tender brown rice bread and fluffy sorghum bread).

But when I want something to eat and snack on soon, quick bread always saves the day.

There’s not much preparation needed, no rising or yeast required, and a loaf often comes together from scratch in less than an hour (case in point: our super popular honey oat bread, this vibrant lemon poppy seed bread, and this easy corn flour bread)!

And this delicious buckwheat banana bread is no exception!

What is Buckwheat?

Buckwheat is a plant cultivated for its grain-like triangle-shaped seeds (see the image below).

Given that buckwheat can be eaten like you would many cereals, it is known as a “pseudocereal”.

Buckwheat has a naturally nutty flavor that adds depth to your foods, and it can be boiled and eaten like you would rice or thrown into salads, or made into a delicious buckwheat porridge (so easy and delicious)!

Buckwheat Flour for Baking

Raw buckwheat groats can also be ground into a fine buckwheat flour (learn how to make your own buckwheat flour in just 5 minutes!).

Buckwheat flour is rich in fiber and nutrients, and this nutritious flour is perfect for baking all sorts of delicious baked goods, such as this amazing buckwheat bread (which is a huge hit on the blog), super easy buckwheat crepes or buckwheat pancakes for a luxurious breakfast or brunch, or crispy buckwheat cookies for an anytime snack.

Is Buckwheat Gluten-Free?

Despite the word “wheat” in its name, buckwheat is actually gluten-free (confusing, I know!).

This makes it perfect for gluten-free baking, and it’s also one of the most popular alternative gluten-free flours out there.

Why This Recipe Works:

• Simple Ingredients: All you need for this banana buckwheat bread is a handful of healthy ingredients that are easily accessible at the grocery stores (you might even have most or all of them on hand)!
• Easy to Make: Making the batter for this banana bread recipe is as simple as mixing the dry ingredients with the wet ingredients and then baking (it doesn’t get much easier than this).
• Ready in No Time: This banana bread recipe with buckwheat flour is ready in an hour, so if you start now, you can enjoy homemade banana bread very soon!
• Totally Gluten-Free and Dairy-Free: The best part is that this healthy buckwheat banana bread recipe is 100% gluten-free and dairy-free, which means that those with Celiac disease or gluten or lactose intolerances can still enjoy it without worries.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this buckwheat banana bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes/Substitutions:

• Sunflower Oil: I like using sunflower oil before I always have a bottle of it on hand. You may also use another vegetable oil such as canola oil, or olive oil, avocado oil, or even melted coconut oil. Alternatively, if you are not lactose intolerant, feel free to use unsalted melted butter instead.
• Sugar: I used white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not spike your blood sugar).
• Eggs: Eggs are essential in binding the ingredients as well as giving the batter lift. I have not tried this recipe without eggs, so I don’t know how it will turn out without eggs. However, if you are allergic to eggs, you may try replacing the eggs with aquafaba or an egg-replacer (if you do make this buckwheat flour banana bread egg-free, please let me know in the comments how it goes, I’d love to know!).
• Bananas: I recommend using ripe or overripe bananas (you can tell that the bananas as they will have brown spots on their peels), as brown bananas will be naturally sweeter and more flavorful. Plus, riper bananas will be easier to mash as well!
• Buckwheat Flour: Since this is a recipe for buckwheat flour banana bread, buckwheat flour is essential here! You can either grind your own buckwheat flour or buy pre-ground buckwheat flour. If you don’t have buckwheat flour but would like to make the recipe anyway, you may substitute buckwheat flour with equal amounts of teff flour, sorghum flour, or brown rice flour.
• Baking Powder: Since baking powder is the only leavening agent in this banana bread recipe, make sure you include it. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
• Walnuts: If you prefer, you may also substitute the walnuts with equal amounts of other nuts such as almonds, pistachios, hazelnuts, or even cashews.

How to Make Buckwheat Banana Bread (Step by Step):

1. Preheat and Grease

Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan.

2. Beat Oil and Sugar

In a large mixing bowl, beat the sunflower oil and sugar until fluffy.

3. Add Eggs

Add eggs to the bowl and beat to get a smooth batter.

4. Mash Bananas

In a medium bowl, mash the bananas with the back of a fork or a potato masher until you get a smooth puree.

5. Add Mashed Bananas to Wet Ingredients

Mix the mashed bananas in the large bowl with the wet ingredients to combine.

6. Sift Dry Ingredients

Sift the buckwheat flour, baking powder, and salt in another large bowl and mix to combine.

7. Add Dry to Wet Ingredients

Add the buckwheat flour mixture to the bowl with the wet ingredients and whisk well to get a smooth batter.

8. Chop Walnuts

Roughly chop walnuts.

 (Tip: You can chop them into larger or smaller pieces depending on how you prefer them).

9. Transfer Batter to Pan

Pour the batter into the prepared loaf pan and sprinkle the chopped walnuts on top of the batter.

10. Bake Until Ready

Bake 45 to 50 minutes until a cake tester or toothpick inserted in the middle comes out clean.

11. Cool Completely Before Slicing

Let the gluten-free buckwheat banana bread cool in the loaf pan for at least 15 minutes before removing and then completely cooling on a wire rack at room temperature before cutting into individual slices.

Dish by Dish Tips/Tricks:

• Optional Spices: If you like, feel free to add in a pinch of warm spices such as ground cinnamon or ground nutmeg to add some extra flavor.
• Other Add-Ins: Another great addition to this banana bread with buckwheat flour would be a handful of dark chocolate chips.
• Nuts: If you prefer, you may also substitute the walnuts with equal amounts of other nuts such as almonds, pistachios, hazelnuts, or even cashews.
• Pan Size Will Determine Loaf Height: I used an 8″ x 4″ loaf pan, and the loaf comes out just right. If you use a larger loaf pan, note that your loaf will be flatter and wider in shape.

Recipe FAQs:

Buckwheat Recipes You’ll Enjoy:

• How to Make Buckwheat Flour (Gluten-Free, Vegan)
• Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)
• Easy Buckwheat Muffins (Gluten-Free, Dairy-Free)
• Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
• Buckwheat Crepes (Gluten-Free, Dairy-Free)
• Easy Buckwheat Porridge (Gluten-Free, Vegan)

Other Gluten-Free Quick Breads You’ll Love:

• Honey Oat Bread (Gluten-Free, Dairy-Free)
• Easy Corn Flour Bread (Gluten-Free, Dairy-Free)
• Flaxseed Bread (Gluten-Free, Dairy-Free)
• Almond Flour Bread (Gluten-Free, Dairy-Free)
• Coconut Flour Bread (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Enjoy: