Buckwheat Banana Bread (Gluten-Free)

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

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
• Still Hungry? Subscribe Here!
• 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

• 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

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!

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.

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.

More Banana Quick Bread Recipes

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

Recipe