Skip to Content

Oil-Free Vegan Buckwheat Banana Bread (GF)

It only takes minutes to make my easy, oil-free vegan buckwheat banana bread! Moist, tender, and loaded with banana flavor, it is also gluten-free.

dark buckwheat flour banana bread in a metal tin

Buckwheat Flour: Great for Vegan Gluten-Free Baking

For reasons I cannot quite identify, I have not done a lot of buckwheat flour recipes here on Power Hungry.

Could it be my semi-obsessions with chickpea flour, almond flour, and coconut flour, as well as my dabbling with cassava flour and tiger nut flour? Methinks yes. What an oversight! The more I bake with buckwheat flour, the more I fall in love with its nutty, wholesome flavor.

I especially love how the unique flavors of buckwheat accentuate other flavors. Case in point, in this homey, nourishing Oil-Free Vegan Buckwheat Banana Bread. I am savoring every slice (all day long).

2 slices of oil-free vegan buckwheat banana bread on a wood cutting board

Recipe Benefits

This gorgeous bread is super-delicious, moist & satisfying, as well as:

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Oil-free
  • Super easy to make
  • Made in one bowl
  • High fiber (3.2 grams per slice)

Ingredients for Oil-Free Vegan Buckwheat Banana Bread

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

ingredients for buckwheat banana bread, all in glass bowls

The ingredients for the bread are minimal and easily acquired. Here is what you will need:

Banana Pro Tips

  1. Use Very Ripe (Squishy) Bananas. It is very important to use very ripe (sweet, squishy) bananas in this recipe (the bananas should have lots of brown). Fresh bananas (peels are mostly yellow) are not liquid-y enough, nor sweet enough (those starches are converted to sugar as the bananas become super-ripe).
  2. Freeze Bananas for Future Baking. I like to freeze my super-ripe bananas for future baking. When defrosting, do not drain the bananas. Measure the defrosted bananas WITH the defrosted liquid.
  3. Finely Mash or Puree Bananas. Mash the bananas super-fine. I use my immersion blender to blend the bananas entirely smooth.

How to Make Oil-Free Vegan Buckwheat Banana Bread

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray. If you want or need the bread to be free of all traces of oil, line the loaf with parchment paper instead.

Step Two: Whisk the Wet Ingredients

In a large bowl, whisk the bananas, coconut sugar and vanilla extract until blended.

glass bowl filled with the whisked wet ingredients for banana bread

Step Three: Stir in the Dry Ingredients

Add the buckwheat flour, flaxseed meal, cinnamon, baking soda and salt to the bowl.

dry ingredients added to bowl of banana bread wet ingredients

Stir until completely blended, and then scrape the batter into the prepared pan, smoothing the top.

mixed buckwheat banana bread batter, in a bowl and in a loaf pan

I had a small semi-ripe banana on hand, so I decided to slice it lengthwise and add it to the top of the bread. Just because. If you do the same, gently press the banana slices into the batter (about halfway).

unbaked loaf of buckwheat banana bread with sliced bananas on top

Step Four: Bake the Bread

Bake the bread in the preheated oven for 42 to 46 minutes until risen, the surface appears dry, and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

banana bread on a black cooling rack

Step Five: Cool the Bread

Cool the bread in the loaf pan for 10 minutes before removing and cooling completely on a cooling rack.

loaf of bread, topped with slice bananas, on a cooling rack

Cool the bread completely before slicing it.

buckwheat banana bread on a wooden cutting board, getting sliced

FAQ

How Should the Bread Be Stored?

Store the cooled buckwheat banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What is the Taste & Texture of the Bread?

This is a moist, yet firm, loaf with a deep banana flavor. The buckwheat adds a subtly, nutty flavor, similar to whole wheat flour.

You will not miss the oil. The generous amount of banana, plus the natural oils from the flaxseed meal make for a perfectly moist loaf.

The bread is lightly sweet, making it well suited for healthy breakfasts and snacks on the run. But it is thoroughly satisfying as a sweet treat, too.

close up of a piece of buckwheat banana bread with a big bite taken out

Can I Use Something Other Than Buckwheat Flour?

If you do not need this to be gluten-free, you can use white whole wheat flour or spelt flour.

Alternatively, check out my Vegan Chickpea Flour Banana Bread. It is also oil-free and gluten-free, as well as grain-free. It is very similar to this recipe. Or type “banana bread” into the search function. I have a wide variety of banana bread options with alternative flours (all vegan, gluten-free, and many oil-free, too).

close up of one cut end of a loaf of banana bread, on a wood cutting board

Happy Baking!

Related Recipes:

Yield: 1 loaf (14 slices)

Oil-Free Vegan Buckwheat Banana Bread (GF)

dark buckwheat flour banana bread in a metal tin

It only takes minutes to make my easy, oil-free vegan buckwheat banana bread! Moist, tender, and loaded with banana flavor, it is also gluten-free.

Ingredients

  • 2 cups finely mashed or pureed very ripe bananas
  • 1/3 cup (64 g) coconut sugar
  • 1 teaspoon (5 mL) vanilla extract
  • 1/3 cup (35 g) flaxseed meal
  • 1 and 3/4 cups (210 g) buckwheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1 small banana, peeled and sliced

Instructions

    1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray (if you need complete absence of oil, use a parchment paper liner instead).
    2. In.a large bowl, whisk the bananas, coconut sugar and vanilla until blended.
    3. Add the buckwheat flour, flaxseed meal, cinnamon, baking soda and salt to the bowl; stir until completely blended and smooth. Spread batter evenly in prepared pan, smoothing the top. If using extra banana, gently press into surface of batter.
    4. Bake in the preheated oven for 42 to 46 minutes until risen, the surface of the bread appears dry, and a toothpick inserted near the center comes out with only a few moist crumbs attached.
    5. Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.

Notes

Storage: Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 109Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 168mgCarbohydrates 24gFiber 3.2gSugar 9gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dominika

Wednesday 9th of November 2022

Hello Camilla, I made this very spontaneously yesterday night. Let me just say, wow. So good and so easy! I did make one huge change. Our garden is overflowing with pumpkins. SO I had roasted pumpkin at hand. I pureed it and used instead of the banana. It worked really well!!

(I also topped it with chopped chocolate so that my husband doesn't recognize the buckwheat flour :))

Thank you for all your amazing recipes and greeting from Slovakia :)

Camilla

Thursday 10th of November 2022

Dominika!!! I am so thrilled that you you made this on a whim, and made a successful change, too! Plus...you beat me to the punch with the pumpkin version, you brilliant baker: I photographed a pumpkin version of the bread just yesterday (coming soon). Great minds think alike :) Greeting back, from Texas (Slovakia is on my list of places to visit soon (the mountains, castles, National parks, and architecture--so gorgeous!!!) ❤️

jacquie

Tuesday 8th of November 2022

I would like to have a buckwheat based quick bread to make but i don't use bananas. Is there something i could substitute? pumpkin or applesauce? it obviously wouldn't be banana in that case but it would still have the buckwheat and low sugar. thanks for your thoughts

Camilla

Thursday 10th of November 2022

Hi Jacquie! Yes, you can definitely use pumpkin or applesauce in place of the banana. I am posting about a pumpkin version of this bread in just a few days (took the photos yesterday), but you can use this same recipe. I used 1 and 3/4 cups pumpkin puree and 1/4 cup water in place of the bananas.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe