This buckwheat flour banana bread is super easy to make. It's a delicious way to use up some ripe bananas. Perfect for a nice breakfast, snack or dessert.
Notes on recipe ingredients
Bananas
Banana bread is famous for using up over ripe bananas. But you can use bananas at any stage of ripeness.
I mostly use ripe bananas with many black spots but I've also made this bread with bananas that were just beginning to get spotty.
Keep in mind that the more ripe the banana, the sweeter it is and the stronger banana taste it has.
You can also use frozen bananas, fully thaw them first before using them.
Buckwheat flour
Buckwheat flour has a pretty strong taste. That's why I mix it with brown rice flour which has a neutral taste. This is how I personally prefer this recipe.
But if you want to use only buckwheat flour because you love its strong taste, feel free to do so.
Other solution, if you don't have any brown rice flour, you can also replace it with (gluten free) all purpose flour if you want.
See recipe card for full list of ingredients and quantities.
Can I make muffins instead of a loaf?
Yes! If you prefer, you can make buckwheat banana muffins instead of a loaf.
The recipe stays the same. You just need to use a muffin pan and alter the cooking time. Follow the instructions in the recipe card.
How to make this banana bread
- Peel the bananas. Break them into pieces, place them in a bowl and mash them with a fork along with the coconut oil and apple cider vinegar.
- In a separate bowl, combine all the dry ingredients (flours, sugar, shredded coconut and baking soda). Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
Can I freeze it?
Yes, it freezes very well. Once this banana bread is cooked, allow it to cool completely at room temperature on a plate or wire rack. Once cool, you can freeze it.
My favorite way of freezing it is by slicing it and transfer the banana bread slices to a freezer bag before storing it in the freezer. This way, I can easily take one slice out of the freezer, pop it in the toaster and here I have a delicious treat ready in a couple of minutes!
If you don't have a toaster just allow the banana bread to come to room temperature on the counter.
You can also freeze this banana bread whole, without slicing it.
Other banana recipes you might like
If you are looking for other recipes using overripe bananas you can check the following recipes :
- Coconut Banana bread (AIP, paleo, vegan) : a paleo and AIP compliant version of this recipe
- Banana flambe (AIP, paleo, vegan) (also called banana foster): a super easy flourless recipe that is a staple here in France.
- Coconut flour banana muffins (AIP, paleo, vegan) : a recipe using coconut flour
- Coconut free Banana bread (AIP, paleo, vegan) : a banana bread recipe without coconut
- Banana blueberry muffins (Coconut free, AIP, paleo)
Easy Buckwheat Flour Banana bread
Ingredients
- 240 g ripe banana (about 2 medium bananas)
- 50 g buckwheat flour
- 100 g brown rice flour (or buckwheat flour if you want to make this banana bread with only buckwheat flour. See my notes on that in the introduction)
- 30 g shredded coconut
- 60 g unrefined sugar (muscovado or coconut sugar)
- 50 g coconut oil (melted)
- 1 teaspoon baking soda
- 1 Tablespoon apple cider vinegar or lemon juice
Instructions
- Preheat oven to 360° F (180° C)
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the coconut oil and apple cider vinegar and mix until well combined.
- In a separate bowl, mix all the dry ingredients (flours, shredded coconut, sugar and baking soda).
- Transfer the dry ingredients in the banana and coconut oil mix. Using a spoon, mix everything until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
- Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. Wait for the banana bread to cool down before removing from the tin. And voilà!Bon appétit !
Vosper
Delicious and easy to make recipe. Thank you!
Tinisha
Great recipe.