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–+ servings
dark buckwheat flour banana bread in a metal tin
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4.96 from 21 votes

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.
Prep Time5 minutes
Cook Time46 minutes
Course: WFPB Breads & Muffins
Cuisine: American
Keyword: vegan buckwheat flour banana bread, vegan gluten-free banana bread, vegan gluten-free chickpea flour banana bread, vegan oil-free banana bread, vegan oil-free buckwheat flour banana bread, vegan oil-free buckwheat flour bread, vegan oil-free gluten-free banana bread, vegan oil-free gluten-free buckwheat flour banana bread, wfpb, wfpb buckwheat flour bread, wfpb buckwheat flour recipe, wfpb gluten-free banana bread, wfpb recipe
Servings: 1 loaf (14 slices)
Author: Camilla

Ingredients

  • 2 cups finely mashed or pureed very ripe bananas
  • 1/3 cup coconut sugar (see notes for options)
  • 1 teaspoon vanilla extract
  • 1/3 cup flaxseed meal
  • 1 3/4 cups buckwheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1 small banana peeled and sliced
US Customary - Metric

Instructions

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

Serving: 1serving | Calories: 109kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 168mg | Fiber: 3.2g | Sugar: 9g