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.