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Vegan buckwheat flour banana bread may soon be your favorite of all banana breads! It is naturally gluten-free, egg-free, and dairy-free, as well as low in added sugar.

sliced gluten-free vegan buckwheat bread
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Vegan & Gluten Free Banana Bread Made with Buckwheat Flour

My whole grain flour obsession du jour is buckwheat. I have been using buckwheat flour in combination with wheat flour for years, but now I’m learning to savor it solo.

Sweet-tooth me, a cake-y banana bread seemed a great place to start. Hello, Vegan Buckwheat Banana Bread!

loaf of buckwheat banana bread on a cooling rack

What is Buckwheat?

Buckwheat is one of the oldest crops in the world and is naturally gluten-free. Despite the misleading name, buckwheat has no relationship to wheat at all; it’s actually a fruit seed (related to rhubarb—who would have thunk?), not a grain. 

two bowls, one filled with buckwheat groats, the other with buckwheat flour

You may already have an affection for buckwheat, too without having thought about it much: think savory French crepes  with melting Gruyere (the ultimate street food IMHO) or a big bowl of earthy Japanese soba noodles. But if baking with buckwheat is unfamiliar terrain, then it’s time to explore.

Why Should I Bake with Buckwheat Flour?

When buckwheat is milled, buckwheat produces a flour that is light and fine-textured. It is a very absorbent—more so than wheat flour—and  works wonders in baked goods. Think crisp cookies and tender as can be breads, cakes and muffins.

And the flavor! Buckwheat flour gives baked goods a rich, earthy  flavor akin to nuts (walnuts and pecans come to mind in particular).

Is Buckwheat Flour Nutritious?

Buckwheat (whole, or milled into flour) is very nutritious indeed!

If you need further incentive to give buckwheat flour a try, with this bread or in another recipe, consider this: buckwheat, like quinoa, contains a full spectrum of essential amino acids, making it one of the few vegetable sources of complete protein that equals the protein of fish or meat in quality. Perhaps I should rename this “power banana bread?”

Which brings me back to my vegan buckwheat banana bread.

Benefits of Vegan Buckwheat Flour Banana Bread

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Nut-free
  • High in fiber
  • No refined sugars
  • Quick and easy to make (one bowl!)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 350°F (180C). Lightly spray a 9×5-inch (22.5 x12.5 cm) loaf  with nonstick cooking spray (or line with parchment paper).
  • In a large bowl, whisk together the bananas, coconut sugar, oil and vanilla until blended.
  • Add the buckwheat flour, flaxseed meal, baking powder, cinnamon, and salt. Stir until blended.
  • Spread batter evenly in prepared pan.Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  • Let cool 20 minutes in pan on a wire rack. Remove loaf and cool completely before slicing.
4 photo collage showing the steps to make vegan buckwheat flour banana bread

Happy baking!

More Great GF & Vegan Buckwheat Recipes:

sliced gluten-free vegan buckwheat bread

Vegan Buckwheat Flour Banana Bread (gluten-free)

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Vegan buckwheat banana bread may soon be your favorite of all banana breads! It is naturally gluten-free, egg-free, and dairy-free, as well as low in added sugar.

Ingredients

  • 1 and 3/4 cups finely mashed or pureed very ripe banana
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 and 2/3 cups buckwheat flour
  • 3 tablespoons flaxseed meal (or ground chia seeds)
  • 2 and 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350°F (180C). Lightly spray a 9x5-inch (22.5 x12.5 cm) loaf  with nonstick cooking spray (or line with parchment paper).
  2. In a large bowl, whisk together the bananas, coconut sugar, oil and vanilla until blended.
  3. Add the buckwheat flour, flaxseed meal, baking powder, cinnamon, and salt. Stir until blended.
  4. Spread batter evenly in prepared pan.
  5. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool 20 minutes in pan on a wire rack. Remove loaf and cool completely before slicing.

Notes

Storage: Store the cooled bread at room temperature in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 3 days. Alternatively, wrap the cooled bread in plastic wrap, then foil, completely enclosing bread, and freeze for up to 6 months. Let cake thaw at room temperature for 2 to 3 hours before serving.

Nutrition Information
Yield 12 Serving Size 1 slice (1/12 of loaf)
Amount Per Serving Calories 120Total Fat 2.8gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 140.3mgCarbohydrates 22.1gFiber 3.5gSugar 10gProtein 2.6g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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25 Comments

  1. I made this recipe into muffins instead of bread, cut the sugar down by about a fourth of a cup and added raisins. They made 9 and are delicious.

    1. That sounds great, Victoria! I LOVE raisins, so I think I am going to have to try what you did. Thank you for sharing that it worked all in muffin form 🙂

  2. I love buckwheat and look forward to trying this. I wonder why it looks fairly light? The buckwheat flour I have is very dark and I’m sure the cake would look black.does your flour have a different flavor? Just curious.

    1. Hi Jen! You can buy light buckwheat flour sa well as the more traditional dark buckwheat flour. The latter is more robust in flavor–either variety will work here!

  3. Why did you not add the bananas & sugar to the fermented buckwheat groats bread recipe?

    I’ve made blender buckwheat flour pancakes, with milk & a whole banana, but the recipe became unreliable – the batter took awhile to cook & stuck to the skillet. I started with flour milled from the groats, then I tried commercially ground, organic flour – nothing helped.