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.
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⭐ 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
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.
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.
- 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.
- 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
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.
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.
You can also use frozen bananas, fully thaw them first before using them.
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📋 Recipe / Recette
Buckwheat Flour Banana bread
Ingredients
- 240 grams ripe banana (about 2 medium bananas)
- 50 grams buckwheat flour
- 100 grams 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 shredded coconut
- 60 grams unrefined sugar (muscovado or coconut sugar)
- 50 grams 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 !
Vosper
Delicious and easy to make recipe. Thank you!
Tinisha
Great recipe.