Moist, tender buckwheat banana bread that is studded with walnuts for a delicious crunchy contrast. Super easy to make, this banana buckwheat bread recipe is ready from scratch in under an hour! Perfect for breakfast or an easy anytime snack. Totally gluten-free and dairy-free too. Go bake a loaf today!
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Jump to:
- Quick Breads Are The Perfect Snack
- What is Buckwheat?
- Buckwheat Flour for Baking
- Is Buckwheat Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes/Substitutions:
- How to Make Buckwheat Banana Bread (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Buckwheat Recipes You’ll Enjoy:
- Other Gluten-Free Quick Breads You’ll Love:
- Gluten-Free Desserts to Enjoy:
- Buckwheat Banana Bread Recipe (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:
To store, place the gluten-free banana buckwheat bread in an airtight container or wrap it in plastic wrap and store in the refrigerator for up to 5 days.
To freeze, wrap this gluten-free banana bread in several layers of plastic wrap and freeze for up to 2 months, and thaw it overnight before eating.
Despite the word “wheat” in its name, buckwheat is actually gluten free. This makes it perfect for gluten-free baking, and it’s also one of the most popular alternative gluten-free flours out there.
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:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintBuckwheat Banana Bread Recipe (Gluten-Free, Dairy-Free)
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Moist, tender buckwheat banana bread that is studded with walnuts for a delicious crunchy contrast. Super easy to make, and is ready from scratch in under an hour! This banana buckwheat bread is perfect for breakfast or an easy anytime snack. Totally gluten-free and dairy-free too. Go bake a loaf today!
Ingredients
- 1 1/4 cups sunflower oil
- 2/3 cup sugar
- 2 large eggs, beaten
- 3 medium ripe bananas (approximately 1 cup banana puree)
- 1 1/2 cups buckwheat flour
- 2 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup chopped walnuts
Instructions
- Preheat and Grease: Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan.
- Beat Oil and Sugar: In a large mixing bowl, beat the sunflower oil and sugar until fluffy.
- Add Eggs: Add eggs to the bowl and beat to get a smooth batter.
- 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.
- Add Mashed Bananas to Wet Ingredients: Mix the mashed bananas in the large bowl with the wet ingredients to combine.
- Sift Dry Ingredients: Sift the buckwheat flour, baking powder, and salt in another large bowl and mix to combine.
- 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.
- Chop Walnuts: Roughly chop the walnuts (you can chop them into larger or smaller pieces depending on how you prefer them).
- Transfer Batter to Pan: Pour the banana buckwheat bread batter into the prepared loaf pan and top with the chopped walnuts.
- Bake Until Ready: Bake 45 to 50 minutes until a toothpick inserted in the middle comes out clean.
- Cool Completely Before Slicing: Let the loaf cool completely in the loaf pan for at least 15 minutes before removing and slicing into pieces.
Notes
Sunflower Oil: I like using sunflower oil before I always have a bottle of it on hand. You may also use other vegetable oils such as 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 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 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 very ripe bananas (you can tell that the bananas as they will have brown spots on their peels), as they 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 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.
Storing/Freezing: To store, place the buckwheat banana bread in an airtight container or wrap it in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the banana bread in several layers of plastic wrap and freeze for up to 2 months, and thaw it overnight before eating.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Sonia says
Thank you for this recipe! I love it so much !
I just made one adjustment, I only added 1/2 cup of oil (olive oil) and replaced the rest of the oil (3/4 cup) with milk. So if anyone is looking to make it a little healthier it works perfect and it’s delicious and super moist! 😋
Felicia Lim says
YAY! Great that it worked just as well with the substitutions, thanks for sharing how it went Sonia! Hope to see you around the blog again sometime soon!
xx,
Felicia
Angie says
This banana bread is delicious!! I substituted the eggs for a large apple cooked down to apple sauce and left out the nuts because of allergies and it was amazing!!!
Thanks for the recipe!! 🙂
Felicia Lim says
Hi Angie! So happy to hear that it worked with applesauce instead of eggs! Thank you for sharing how it went. Hope to see you around the blog again sometime soon!
xx,
Felicia
Shivani says
is it 1 cup and 1/4 cup of oil? that sounds too much too me, so want to confirm
Felicia Lim says
Hi Shivani, yes it’s 1 and 1/4 cups of oil. Hope you enjoy this buckwheat banana bread!
Grace Lim says
Hi Felicia,
I like to add some ground cinnamon into my batter to give me the extra cinnamon flavour for my bread!
Thanks again for this recipe with its many different options to enjoy this buckwheat banana bread 🙂
Have a blessed day!
Mum
Felicia Lim says
Hi mummy, agreed that cinnamon makes a great addition to this buckwheat banana bread. Either way, you’re going to enjoy it!