This gluten-free buckwheat banana bread is made in just one bowl with simple ingredients for a soft and tender loaf that bakes up beautifully every time!
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Katie's Recipe Notes
I’ve been trying to get more comfortable baking with individual flours, and banana bread felt like a good place to experiment.
Gluten-free flour blends can be hit or miss in quick breads, banana bread especially. Some come out too wet and spongy, others turn out dry and crumbly. This mix of buckwheat, almond flour, and a little arrowroot gives the loaf just the right structure and tenderness, without any of those texture issues.
This recipe has become a regular in my kitchen; my kids devour the whole loaf in a day! I love the subtle nutty flavor that the loaf has; it pairs beautifully with banana. Whether you’re a longtime buckwheat fan or just curious, this is one you'll want to save!
Ingredients
- Bananas: Use overripe bananas that are still yellow but covered in brown spots. If your bananas are overly ripe, they may actually have too much moisture.
- Buckwheat flour: Despite its name, buckwheat is not related to wheat at all, it is a naturally gluten-free seed used for many things from baking to savory dishes. This ingredient may not be readily available in grocery stores but it can be easily ordered online. There are several gluten-free buckwheat flour options available. I used Arrowhead Mills but Anthony's Organic is also labeled gluten-free. Bob's Red Mill sells buckwheat flour but states it is not processed in their gluten-free facility.
- Almond flour: Almond flour adds a wonderful texture to the bread. I get mine from Costco at an unbelievable price.
- Arrowroot starch: The recipe works without it but I preferred the texture with it included.
- Oil: Any neutral oil is fine here. Good options are canola, coconut, or avocado oil. Olive oil would work as long as it is mild in flavor.
How to Make Buckwheat Banana Bread
Mixing everything in one bowl keeps things simple, but whisking the dry ingredients first helps avoid over-mixing once the wet ingredients are added.
The batter should be thick but pourable. Feel free to add in some nuts or chocolate, if desired.
Toppings and Mix-Ins
I topped this loaf with walnuts and a sliced banana. The walnuts added a nice crunch, but the banana slices turned slimy—not something I’d recommend. Dark chocolate chips pair beautifully with the nutty banana flavor and make a great mix-in if you’re wanting something sweet.
Storage
Store this bread at room temperature in an airtight container for up to three days. I just leave it in the loaf pan and cover with plastic wrap.
To freeze leftover bread, tightly wrap in individual slices for quick and easy thawing.
Top Recipe Tips
- Use a thermometer. If you're having a hard time knowing if the bread is done, use a digital meat thermometer to check for doneness. The temperature in the center should be 200-205°F.
- Measure all ingredients by weight. This will give you the most accurate and consistent results. Click the metric button in the recipe card for those measurements.
- Read the comments for helpful reader suggestions!
More Quick Bread Recipes
If you enjoyed this recipe, you may like some of my other quick bread recipes, too!
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Recipe
Buckwheat Banana Bread (Gluten-Free)
Ingredients
- 1 cup buckwheat flour
- ¾ cup almond flour
- ½ cup sugar
- 2 tablespoons arrowroot starch
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup mashed ripe bananas, about 2 small bananas
- ¼ cup neutral oil
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup chopped walnuts, or dark chocolate chips, optional
Instructions
- Preheat oven to 350°F. Grease a standard size loaf pan; line with parchment paper, if desired.
- In a large mixing bowl, whisk together the buckwheat flour, almond flour, sugar, arrowroot, cinnamon, baking powder, and salt.
- Add mashed bananas, oil, vanilla, and eggs.
- Stir until well combined.
- Fold in walnuts or chocolate chips, if using.
- Spread into the prepared loaf pan. Sprinkle top with extra nuts or chocolate chips, if desired.
- Bake at 350°F for 50-55 minutes. Check for doneness with a toothpick in center or digital instant read thermometer. Bread is done when toothpick comes out clean or internal temperature is 200-205°F.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Laurieann says
Hi😀.. can you add blueberries to this banana bread recipe?
Thank you
Laurieann
Katie Olesen says
I haven't tried! I think you could definitely experiment with that idea though!
Georgina says
The bread is absolutely delicious. I will never go back to normal store bought bread again. Second time making it,and it came out beautiful. I added a table spoon of psyllium husk, variety of crushed nuts, coconut flour, chia seeds, topped with sesame seeds. Thanks for the amazing recipe.
Joanna says
Excellent, and so quick to make and bake! I love being able to use buckwheat flour—I buy the lighter buckwheat for a milder flavor as I find the dark Bob’s Red Mill buckwheat taste too strong. I chose dark chocolate chips since I will serve more as a dessert, but a mix of walnuts and mini chocolate would also be tasty. Having the gram weight of the bananas was very helpful instead of just saying to mash up 2 bananas, as some recipes do. And the temperature test at the end is also helpful. One of my favorite gf banana bread recipes gets too moist with an unknown exact gram amount of added bananas and has to be baked forever. This quick recipe will be repeated often!
Natalie says
Hi! Have you tried the vegan version with flax seed and how did that turn out?
Katie | Wheat by the Wayside says
Hi Natalie! Sorry, I have not tried this.
Sue says
This is my first gluten free quick bread. Super easy and tastes great!!
Katie | Wheat by the Wayside says
Glad you enjoyed it!
Toni says
This banana bread was moist, delicious & easy to make. I made 2 batches; one as per the recipe and baked it in a regular muffin tin for 25min. The other I made with flax eggs in a loaf pan and cooked for 50 min. I probably could have cooked it for another 5 min or so as it was a bit sticky. Need to get a thermometer & try your tip. This is the first recipe I’ve made of yours & look forward to trying more. Thanks for sharing!
Katie | Wheat by the Wayside says
So glad you enjoyed it, Toni! I'm glad the flax eggs worked. Thanks for sharing! The thermometer is my new best friend for baked goods like this! So handy!
Jessica says
Our family loves this recipe. We make it as muffins, and it is great for lunchboxes. I was diagnosed with celiac about a year ago and I'm grateful to have a delicious go to recipe, as I start my journey of learning how to bake gluten free.
Christina says
This Buckwheat Banana bread is d’Bomb - best GF banana bread I’ve ever had and I’ve tried them all! The texture, bite, and consistency is spot on and is so easy to make, too. Thank you for all of your hard work testing AND sharing your recipes.
Katie | Wheat by the Wayside says
Thanks so much for the kind review, Christina!! Glad you enjoyed the recipe!