A healthy gluten-free banana bread recipe made with buckwheat flour that's high in fiber and protein, and may have anti-inflammatory effects. Naturally sweet, easy to make, and good for you. Plus, this recipe is made with flaxseeds which are an excellent source of omega-3s.
This recipe is wizardry! Now you can have your cake and eat it too! This Buckwheat Banana Bread tastes like dessert but it's so good for you! Did you know buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants?
This healthy gluten-free recipe was inspired by my Gluten-Free Vegan Banana Bread with blueberries, as well as these one-bowl Easy Vegan Oatmeal Chocolate Chip Cookies on my site.
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📖 Ingredients
- Buckwheat flour: Did you know that 1 cup of buckwheat flour has 15 grams of protein, 4.8 mg of iron, and 12 grams of fiber? Plus, it's made from buckwheat groats, which is a seed, and not a grain, so it's naturally gluten-free.
- Bananas naturally sweeten this banana bread and add potassium and fiber.
- Cinnamon: Two main types of cinnamon are Ceylon and cassia, with the latter being more common. However, cassia contains a compound called coumarin, which can be harmful to the liver at high doses. Consuming even small amounts of cassia cinnamon, unless specifically labeled as Ceylon, may exceed safe limits, especially for children. While Ceylon cinnamon lacks this compound, studies suggest it may not offer the same blood sugar benefits as cassia. The toxic coumarin itself may have been the active blood-sugar-lowering ingredient in the cassia cinnamon. I still encourage Ceylon cinnamon consumption, given that it is a safe option and one of the cheapest common food sources of antioxidants.
- Flaxseed meal: Ground flaxseed added to baked goods has been shown to keep its omega-3 health benefits.
See the recipe card for quantities.
🍌 Substitutions
- Nondairy milk - Use soy, oat, almond, cashew, or your choice of milk. I prefer soy for its high protein content and creamy texture.
- Flaxseed meal - use golden flaxseed meal or regular ground flaxseed.
- Sweetener - Add vegan chocolate chips, extra maple syrup, or date paste to the batter if you prefer a sweeter banana bread.
For more healthy breakfasts, visit my Vegan Breakfast Recipes page.
📖 How to Make Buckwheat Banana Bread
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Preheat the oven to 380ºF. Make the flax egg: In a small bowl, mix the flaxseed meal with water and refrigerate for at least 10 minutes.
Step 2. In a medium bowl, mix the dry ingredients. Combine the buckwheat flour, baking powder, baking soda, and cinnamon.
Step 3. In a small bowl, mix the tahini, water, and maple syrup until smooth. Transfer the bananas to a large bowl and mash until smooth.
Step 4. Add the lemon juice, flax eggs, tahini mixture, and vanilla to the mashed bananas. Add the mixed dry ingredients and fold to incorporate. Then add the milk.
Step 5. Fold to combine.
Step 6. Transfer the mixture to a 9-inch baking pan or similar pan. The batter should not be more than about 2 ½-inches high. Top with granola (optional).
Step 7. Bake Buckwheat Banana Bread for about 30 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
✔️ Expert Tips
- Follow this recipe as written for the best result. I guarantee your Gluten-Free Buckwheat Banana Bread will be perfectly moist and delicious if you stick to the recipe.
- Do not overmix the batter. Fold the dry ingredients into the wet, and then fold in the milk.
- 30 minutes at 380ºF should be the perfect baking time.
- For serving: Enjoy as is, or warm your slice in the microwave or oven.
- For a sweeter Buckwheat Banana Bread, mix a little maple syrup or agave with some warm water and drizzle over the warm banana bread. Or add vegan chocolate chips plus more maple syrup or date paste to the batter.
- Storage: Place the remaining Buckwheat Banana Bread in an airtight container and store it on the kitchen countertop for up to 3 days.
🙋🏽♀️ Recipe FAQs
It's advised to start by subbing buckwheat for 25% of the wheat flour in a non-yeasted recipe (by weight or volume). If your bake is a success, you can introduce more buckwheat next time. Classic crêpes tend to be more forgiving than other recipes because you can easily adjust the liquid.
Buckwheat constitutes a good source of bioactive components that show anti-inflammatory effects in vitro and in vivo.
For bread, try subbing buckwheat for 15% of the wheat flour in a yeasted recipe (by weight or volume).
🍰 Related Recipes
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📖 Recipe
Buckwheat Banana Bread
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Ingredients
For the flax egg:
- 2 tablespoons flaxseed meal
- 5 tablespoons water
For the tahini sweetener:
- 3 tablespoons tahini
- 5 tablespoons warm water
- 2 tablespoons maple syrup
For the banana bread:
- 1 ½ cups buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt optional
- 3 large ripe bananas
- 2 tablespoons fresh lemon juice (about ½ lemon)
- 1 teaspoon vanilla extract
- ⅓ cup nondairy milk
Instructions
- Preheat the oven to 380ºF.
- Make the flax egg: In a small bowl, mix the flaxseed meal with water and refrigerate for at least 10 minutes.
- Make the tahini sweetener: In a small bowl, mix the tahini, water, and maple syrup until smooth.
- In a medium bowl, mix the dry ingredients. Combine the buckwheat flour, baking powder, baking soda, cinnamon, and salt (if using).
- Mix wet ingredients: Transfer the bananas to a large bowl and mash until smooth. Add the lemon juice, flax eggs, tahini mixture, and vanilla. Add the mixed dry ingredients and fold to incorporate. Add the milk and fold to combine. Do not overmix.
- Transfer the mixture to a 9-inch baking pan or similar pan. The batter should not be more than about 2 ½-inches high. Top with granola (optional).
- Bake for about 30 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
- Transfer to a cooling rack for at least 10 minutes before slicing.
Notes
-
- Do not overmix the batter. Fold the dry ingredients into the wet, and then fold in the milk.
-
- For serving: Enjoy as is, or warm your slice in the microwave or oven.
-
- To make it sweeter, mix a little maple syrup or agave with some warm water and drizzle over the warm banana bread. Or add vegan chocolate chips, extra maple syrup, or date paste to the batter.
-
- Storage: Place the remaining Buckwheat Banana Bread in an airtight container and store it on the kitchen countertop for up to 3 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Martin Maurais
I had my doubts, but they were unfounded. This is very nice - moist, tender, flavorful, beautiful. I cheated, though; i used two eggs instead of the flax "egg".
Nisha Melvani, RDN
Yayyyy I'm so glad you took a risk and enjoyed it!
Judy
This seems more like banana cake rather than bread because of the pan. Is it possible to put it in a bread pan? If so, how long would I bake it?
Nisha Melvani, RDN
Yes you can do this but it is easier to test for doneness in the pan I suggested as buckwheat tends to be very soft. I will take a bit longer to fully bake so keep checking every 5 minutes after the recommended baking time in this recipe.
Jessica
This bread was surprisingly delicious! I had to go gluten free over a year ago and refined sugar free 4 months ago. I've been on the hunt for easy, satisfying treats and this has quickly become a favorite. I don't think it needs any extra sweetner, but I'll try some granola or chopped nuts on top next time. Thank you for sharing such a healthy and tasty recipe!
Nisha Melvani, RDN
I'm so glad you enjoyed it! My new ebook on healthy breakfasts and snacks will be perfect for you!
https://cooking-for-peanuts.ck.page/products/clean-healthy-eats-breakfast
Jenny
Quick question- My sister is allergic to citrus and I wanted to make it for her.
Can I leave out the lemon or substitute something?
I made this for our family. We all loved it.
I have loved everything I have tried of yours.
Truly love your site and videos.
Nisha Melvani, RDN
Hi! Yes! Use apple cider vinegar instead. Thank you for your kind comment.
Walter Lewis
Hi can Buckwheat Banana Bread be made in an instant pot by using the 6 cup Bundt pan.I make Banana Bread Gluten Free by using Almond Flour in the IP
Nisha Melvani, RDN
Hi. I have not tested this but I think it would work. I have that pan actually!
David longoria
I made the recipe and it was delicious. I did not se maple syrup and just relied on the bananas for the sweetness. If I wanted I would have used monk fruit. But the recipe is excellent. Thank you for sharing.
Nisha Melvani, RDN
I'm so glad you enjoyed it! Thank you.
Julie
Delicious and a great way to use up old bananas. I used Rye flour instead which I found a bit stodgy, will try buckwheat next time. Love your recipes. Thank you for your inspiration. 👏❤️
Nisha Melvani, RDN
I'm so glad you tried it. Yes, buckwheat has the perfect texture for this recipe.
Denise
YUM! I followed recipe, but added 1/2 cup dark chocolate morsels. Will definitely make again.
Nisha Melvani, RDN
Such a delicious addition. Thank you for commenting.
jacquie
could i replace the bananas with pumpkin or applesauce? I don't use bananas but really want to use more buckwheat. Thanks.
Nisha Melvani, RDN
Hi! I haven't tested it but I think about 1 1/2 cups of applesauce should work. Let me know!
Andreea Ioana Călin
Hey! Thank you for your wonderful and nutritious receipes! I have a question, if I will mix the lemon juice with the baking soda, to make it react, will that make the banana bread fluffier?
Nisha Melvani, RDN
They do get mixed when you add the dry to the wet. It ends up quite fluffy considering it's buckwheat. I liked the texture.
Andrea
I added some vegan chocolate chips and it came out perfect. I put apricot jam on top when eating, really good flavor combination.
The texture of this banana bread reminds me of poppy seed containing Hungarian cakes. Really yummy alternative.
Nisha Melvani, RDN
Thank you. I would love this with apricot jam. Great idea! Have a good week.
Rabab
Just made this yesterday, and it was absolutely delicious and satisfying!!
It's the perfect sweetness for me, so I'm super happy with it.
Added cardamom powder and nutmeg along with the cinnamon 😀👍🏼!
Nisha Melvani, RDN
Oooh love these additions! Thank you for your comment and enhancements!
Padma
Your recipe was just in time. I had the ingredients and I was able to make it. It was delicious. I made it twice. First time I felt it could a be little bit sweeter so the second time around I added half cup of date paste and few vegan chocolate chips. It is a keeper. Thank you so much for the recipe. With all the allergies it's difficult to find recipes that actually work..👌
Nisha Melvani, RDN
So glad you enjoyed it. Great ideas for making it sweeter. Thank you.
Cleardee
Looks fab. Only got two small bananas so need to get some more to make this!
I’ve got buckwheat groats and wonder if I could put these in food processor to make flour?
Nisha Melvani, RDN
It should work! Just get it fine like flour. You need more banana otherwise make half the recipe with what you have.
Susan
I don't have buckwheat flower but I do have almond flour and oats to make oat flour. Can I swap for these? Thanks Nisha?
Nisha Melvani, RDN
I haven't tested it with those but my guess is both would work. I'm more confident about the oat. Maybe mix the two!
Susan
Thanks Nisha!
Malin
I wounder if i can add some soy proteinpowder? Reduce the other flour?
Nisha Melvani, RDN
You can try. I have only tested it as written and it works really well but you never know until you do it! I would try.
Kayleen
Hi Nisha, the bread & the recipe look amazing! Question though, I'm allergic to tahini, could you recommend a replacement for that? Thanks in advance & may you have a blessed day!
Nisha Melvani, RDN
Hi.Oil can be used instead. Use 1/3 cup and omit the water and tahini.
Malin
Peanut butter?almond butter? Or cashew butter. I would try:)
Nisha Melvani, RDN
It will be delicious with all three!