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    Home » Recipes » Desserts & snacks

    Buckwheat Flour Banana Bread

    Published: Feb 11, 2022 · Updated: Sep 6, 2022 by Bea C. | This post may contain affiliate links | 2 Comments

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    a banana bread with 2 pieces sliced on a baking rack bananas and a wooden spoon in the background
    a banana bread with 2 pieces sliced on a baking rack bananas and a wooden spoon in the background

    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.

    a banana bread with 2 pieces sliced on a baking rack bananas and a wooden spoon in the background
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 💭 Substitutions
    • 🥣Step by step instructions
    • 👩🏻‍🍳Top tip
    • 💬 Frequently Asked Questions
    • 🍪 Other recipes you might like
    • 📋 Recipe / Recette

    Banana bread is a great way to use up overripe bananas. But I also like to make Flambeed Bananas and Banana Carrot Muffins.

    ⭐ Why you'll love this recipe

    • This buckwheat banana bread is super easy to make in just a few simple steps.
    • It's freezer friendly.
    • This buckwheat flour banana bread recipe is gluten free and vegan but nobody will notice.
    • It's even more delicious when it's toasted.

    📖 Ingredient notes

    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 buckwheat flour banana 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 taste it has.

    Buckwheat flour

    If you are not familiar with buckwheat flour, you can read my complete guide to buckwheat flour to find out everything about it.

    Buckwheat flour has a pretty strong taste. That's why, in this recipe, I mix it with brown rice flour which has a neutral taste. This is how I personally prefer this recipe. But if you prefer another option, read the following "substitutions" paragraph.

    For the complete list of ingredients for this buckwheat flour banana bread, please see the recipe below.

    💭 Substitutions

    If you love buckwheat flour's strong taste and want to use only buckwheat flour to make this banana bread instead of a mix of different flours, 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.

    🥣Step by step instructions

    • 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.
    bananas mashed together with coconut oil in a mixing bowl
    • In a separate bowl, combine all the dry ingredients (flours, sugar, shredded coconut and baking soda). Stir.
    all the dry ingredients for buckwheat banana bread mixed together in a bowl
    • Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
    banana bread dough in a mixing bowl with a spoon
    • 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.
    banana bread dough in a rectangular tin, ready to be put in the oven
    • 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 completely before removing from the tin. And voilà!

    👩🏻‍🍳Top tip

    • Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how your buckwheat banana bread looks", it will fall down or won't rise.

    💬 Frequently Asked Questions

    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.

    Can I freeze this buckwheat flour banana bread?

    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.

    Can I use frozen bananas to make this recipe?

    You can also use frozen bananas, fully thaw them first before using them.

    🍪 Other recipes you might like

    • French Buckwheat Crepes (gluten free, vegan)
    • Coconut free Banana bread (AIP, paleo, vegan)
    • Gluten Free Banana Blueberry Muffins (vegan, paleo, AIP)
    • Coconut Flour Banana Bread Muffins (gluten free, vegan, paleo, AIP)

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    a banana bread with 2 pieces sliced on a baking rack bananas and a wooden spoon in the background

    Buckwheat Flour Banana bread

    Author: Bea C.
    A super easy banana bread recipe with buckwheat flour.
    5 from 6 votes
    Print Recipe Pin Recipe
    Dairy free recipe icon
    Egg free recipe icon
    an icon with the letters G and F to label gluten free recipes
    an icon with the letter V for vegan recipes
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 6 servings
    Calories 259 kcal

    Ingredients
     

    • 240 grams (1 cup) ripe banana (weight after being peeled which makes about 2 large bananas)
    • 50 grams (½ cup) buckwheat flour
    • 100 grams (1 cup) brown rice flour or buckwheat flour if you want to make this banana bread with only buckwheat flour. You can also use (gluten free) all-purpose flour
    • 30 grams (⅓ cup) shredded coconut
    • 60 grams (⅓ cup) unrefined sugar (muscovado or coconut sugar)
    • 50 grams (¼ cup) 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 completely before removing from the tin. And voilà!
      Bon appétit !

    Notes

    Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
     

    Nutrition facts per serving

    Calories: 259kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 204mgPotassium: 271mgFiber: 3gSugar: 17gVitamin A: 26IUVitamin C: 4mgCalcium: 16mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    Reader Interactions

    Comments

    1. Vosper

      May 04, 2022 at 4:35 pm

      5 stars
      Delicious and easy to make recipe. Thank you!

      Reply
    2. Tinisha

      May 10, 2022 at 8:18 am

      5 stars
      Great recipe.

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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