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    Home » Recipes » Recipes

    Buckwheat Banana Bread (Gluten-Free)

    Published: Mar 31, 2022 · Updated: Apr 8, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    A slice of buckwheat banana bread with bite removed on small wooden plate.
    Buckwheat banana bread in speckled loaf pan.
    Sliced buckwheat banana bread on parchment next to walnuts, banana chips, and a brown banana peel.
    A stack of buckwheat banana bread slices on parchment paper.

    Buckwheat banana bread is wonderfully nutty and equally healthy! This naturally gluten-free recipe is so easy to make in just one bowl.

    Sliced buckwheat banana bread on parchment next to walnuts, banana chips, and a brown banana peel.
    Jump to:
    • Why You'll Love This Recipe
    • What is Buckwheat?
    • Ingredients
    • Recipe Modifications & Substitutions
    • Instructions
    • Storage
    • Top Recipe Tips
    • More Banana Quick Bread Recipes
    • Recipe
    • Comments and Ratings

    Why You'll Love This Recipe

    This is one of the best gluten-free banana bread recipes I've made. I typically don't love gluten-free quick breads because they can be tricky to balance. Too much moisture and they feel soggy and spongy. Not enough and they're dense, crumbly, and unappealing.

    Not this bread though! This healthy buckwheat banana bread recipe is perfectly moist and tender. It definitely has that fluffy, perfectly moist quality you always seek in a quick bread. The love for this recipe doesn't stop there.

    • You can make it in one bowl! Yep, just dump and stir!
    • It's healthy and highly nutritious from the use of buckwheat flour.
    • The bread is light and tender.
    • The nutty flavor of buckwheat pairs perfectly with banana.

    Give it a try! It may just become your new favorite banana bread recipe!

    If you enjoy using buckwheat flour in this simple banana bread recipe as much as I did, let me know in the comments if you'd like to see more buckwheat flour recipes!

    What is Buckwheat?

    Despite its name, buckwheat is not related to wheat at all. It is naturally gluten-free. It has a nutty, earthy flavor.

    Buckwheat is not a grain but actually a seed. It's considered a psuedocereal because it is consumed like cereal grains even though it is not one. Quinoa and amaranth are also psuedocereals.

    Buckwheat is considered a superfood. This nutritious flour is high in protein, fiber, various minerals and antioxidants. It's also considered to have a low glycemic index.

    Aside from this healthy banana bread, buckwheat is used for many things from baking to savory dishes. With the flour, you can make great buckwheat pancakes or soba noodles. The groats are often used similarly to rice and are the main ingredient in many traditional European and Asian dishes.

    Ingredients

    Buckwheat banana bread ingredients measured out in bowls.
    • Bananas: Use perfectly overripe bananas that are still yellow but covered in brown spots.
    • Buckwheat flour: This ingredient may not be readily available in grocery stores but it can be easily ordered online. For ease, just order buckwheat flour. If you purchase buckwheat groats, you'll need to grind them yourself. 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 this ingredient 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.

    Recipe Modifications & Substitutions

    • Vegan: Substitute flax eggs.
    • Refined sugar free: Substitute coconut sugar.
    • Dairy-free: This recipe is already dairy-free.
    • Grain-Free: Substitute a grain-free baking powder.
    • Nut-free: Substitute an equal amount of buckwheat flour for the almond flour.
    • Mix-ins: I added walnuts but dark chocolate chips would also be a great addition! Or leave the mix-ins out for plain banana bread.

    Instructions

    Whisking dry ingredients, stirring in wet ingredients, the stirred batter is brown, poured into loaf pan.
    1. In a large mixing bowl, whisk together all the dry ingredients.
    2. Add in the remaining wet ingredients.
    3. Stir until well combined. Fold in walnuts or optional mix-ins.
    4. Pour into greased or parchment lined standard loaf pan and bake!
    Buckwheat banana bread in speckled loaf pan.

    I added a sliced banana along with some extra walnuts on top of the batter before baking the bread. I really liked the walnuts. While the sliced banana looks pretty, it gets kind of slimy and unappealing, so I wouldn't necessarily recommend adding that to the top.

    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.

    Freeze leftover bread tightly wrapped in individual slices for quick and easy thawing.

    A slice of buckwheat banana bread with bite removed on small wooden plate.

    Top Recipe Tips

    • Check the temp! Sometimes is hard to tell when quick breads are done since they are usually pretty deep golden brown. Sometimes they look done but are undercooked in the center. The easiest way to truly know if your banana bread is done is to check the internal temperature! If you haven't tried this, it's so easy! Just stick your digital meat thermometer right in the center of the loaf, if it reads between 200-205°F, it's done!
    • Measure the correct amount of mashed banana using cups or weight measurements, as all bananas are different sized. Using too much banana could affect the outcome of this recipe.
    • Use overripe, spotted brown bananas. The perfectly ripe banana for banana bread is still a bit yellow but covered in brown spots! If your bananas are all brown and mushy, they may be a little too moist but should still work.
    • Bring your ingredients to room temperature. This is always a best baking practice.
    • Measure your flours with the spoon and level method or by weight. Scoop the flour into the measuring cup so it is overflowing. Then take a straight edge to scrape off the excess flour level with the top of the measuring cup.
    A stack of buckwheat banana bread slices on parchment paper.

    More Banana Quick Bread Recipes

    If you enjoyed this recipe, be sure to check out these other delicious banana breads!

    • Gluten-free Chocolate Chip Banana Muffins
    • Gluten-free Zucchini Banana Bread (Dairy-free)
    • Gluten-free Banana Bread {Dairy-free}
    • Whole-Grain Gluten-Free Banana Muffins

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Recipe

    Sliced buckwheat banana bread on parchment next to walnuts, banana chips, and a brown banana peel.

    Buckwheat Banana Bread (Gluten-Free)

    Katie | Wheat by the Wayside
    Buckwheat banana bread is wonderfully nutty and equally healthy! This naturally gluten-free recipe is so easy to make in just one bowl.
    5 from 3 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Breakfast
    Diet Gluten Free
    Servings 10 slices
    Calories 277 kcal
    Prevent your screen from going dark.

    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
    • 2 eggs
    • ¾ cup chopped walnuts, or dark chocolate chips, optional

    Instructions
     

    • Preheat oven to 350°F. Grease a standard size loaf pan or line with parchment paper.
    • In a large bowl, whisk together the dry ingredients.
    • Add mashed bananas, oil, vanilla, and eggs.
    • Stir until well combined.
    • Stir in walnuts or chocolate chips, optional.
    • Spread into 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 meat thermometer. Bread is done when toothpick comes out clean or internal temperature is 200-205°F.

    Notes

    For measurements in grams click "metric" button at the top of ingredients list.
    Store in airtight container at room temperature up to 3 days.

    Nutrition

    Serving: 1sliceCalories: 277kcalCarbohydrates: 30gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 216mgPotassium: 223mgFiber: 4gSugar: 14gVitamin A: 68IUVitamin C: 3mgCalcium: 87mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Recipes

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    • Homemade Starbucks Pink Drink Recipe with White Cran-Strawberry Juice
    • Starbucks Classic Syrup Copycat Recipe: Only Two Ingredients!
    • Starbucks Iced Brown Sugar Oat Milk Shaken Espresso Recipe

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    1. Christina

      April 17, 2022 at 5:10 pm

      5 stars
      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.

      Reply
      • Katie | Wheat by the Wayside

        April 18, 2022 at 8:52 am

        Thanks so much for the kind review, Christina!! Glad you enjoyed the recipe!

        Reply
    2. Toni

      June 26, 2022 at 12:22 pm

      5 stars
      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!

      Reply
      • Katie | Wheat by the Wayside

        July 02, 2022 at 10:12 pm

        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!

        Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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