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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.
Table of Contents
- Vegan & Gluten Free Banana Bread Made with Buckwheat Flour
- What is Buckwheat?
- Why Should I Bake with Buckwheat Flour?
- Is Buckwheat Flour Nutritious?
- Benefits of Vegan Buckwheat Flour Banana Bread
- Ingredients
- Step by Step Instructions
- More Great GF & Vegan Buckwheat Recipes:
- Vegan Buckwheat Flour Banana Bread (gluten-free) Recipe
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!
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.
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
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.
Happy baking!
More Great GF & Vegan Buckwheat Recipes:
Vegan Buckwheat Flour Banana Bread (gluten-free)
Ingredients
- 1 3/4 cups finely mashed or pureed very ripe banana
- 1/3 cup coconut sugar, (or brown sugar)
- 1/3 cup avocado oil, (or the oil of your choice)
- 1 teaspoon vanilla extract
- 1 2/3 cups buckwheat flour
- 3 tablespoons flaxseed meal, (or ground chia seeds)
- 2 1/4 teaspoons baking powder, (certified GF, as needed)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- 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.
- 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.
I would love to make this, but I prefer metric measurements. I don’t see the toggle switch. Was it removed?
Hi Rosann,
So sorry about that–the toggle for metric should be working fine now! Cheers.
I have a ton of fresh apricots. Do you think a mash or puree of these and banana would work in this recipe?
Ooh, that sounds like a wonderful idea, Natalia! Yes, I think that would work. I envy your ton of fresh apricots!
I have only dark buckwheat flour. I have read many posts that this is toasted and tends to make GF breads (yeasted and quick) more gummy than light buckwheat (raw). What is your thought on this and could I use my dark buckwheat flour (toasted) in this recipe and be successful?
Hi Natalia,
I use dark buckwheat flour all the time (most of the time, too). I have not had any gummy issues with it. The only differences for me are (1) color and (2) stronger buckwheat flavor. You could toast the flour, but it is not necessary 🙂
Thank you!
@Nadia You are welcome!
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.
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 🙂
This is a wonderful bread! Thank you for sharing your creations Camilla
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.
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!
Made this! Soooo good!!!
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.
That would probably be great, Michelle! I would love to know if you try it 🙂
Pleasantly surprised by how much I like this bread. It is simple to make, too, thank you from across the pond!
I adjusted the recipe for high altitude and it came out really good! Thanks !
Do you think this would work with maple syrup instead of the sugar
Hi Lillia,
I think that will work just fine. Perhaps decrease the mashed banana to 1 and 2/3 cups 🙂
I made this cake for Easter and it is delicious. I would really like to know the Nutritional Facts for it as I am a Diabetic and it would really help me out. Can you please send them to me.
In appreciation,
Helen
Thank you Camilla this is just what I’ve been looking for! My little one year old is allergic to dairy and hasn’t been eating well lately; I need to fatten him up and was told buckwheat flour is a good place to start. Can’t wait to try this recipe – and a few others too!
sounds absolutely scrumptious, Joanne!
This cake is delightful even though I didn’t have the right ingredients. I can’t find buckwheat flour in town since my favourite toko shut down. So I used spelt flour instead because it has a similar consistency. Also, I used dried cranberries, it gives the bread nice zing!
>>>Raising hand…If you have buckwheat groats (the grain) you can grind buckwheat in a coffee grinder. You can get them at a good health food store. 🙂
P.S. I love you and your recipes and thank you for all your hard work.
Thank you so much for sharing the tip, Laura ❤️ And thanks a million for the generous compliments!
Love the look of this bread! I will definitely have to find time to make this.
I’ve made this bread twice now. Made a few mods on the second try, and it turned out even better! – cut the oil to 1/4c (coconut oil), and also cut the sugar to about 1/4 c. The texture was a little less oily, with a really nice texture! We love this bread!!
Jhenny,
Sounds fabulous! I am going to have to try with the stevia sub and the other additions. As for the red velvet: have you tried beet powder? You can get it on amazon. I have a bag sitting in my pantry (been meaning to test the red velvet with it–adds sweetness as well as deep red color). Fresh beets could also work, but might take some experimenting. As much as I love saffron, I think it would really alter the flavor (and wow, expensive :)).
Love that you stopped by–I’ll be back to posting this week! Camilla 🙂
Thank you for this post. It was exactly what I was looking to make this morning. LOVE your recipes. I’m excited to try your raw recipes. I’ve been dabbling with raw for 3 years. I like your “flexitarian” flare. I was so excited about the “velvetty cake” post I had to call my daughter over to the computer to see the blood red batter. I’m considering making it with raspberry and saffron to make red. What do you think?