This Buckwheat Banana Bread recipe (gluten-free, vegan, low FODMAP) is delicious for breakfast or as an afternoon snack with a cup of tea. Make a batch today and LMK if it becomes your new favorite banana bread!
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Why You’ll Love This Recipe
Buckwheat Banana Bread Ingredients
- You’ll need these simple ingredients to make this delicious banana bread, most of which you should have on hand. If you’ve never baked with buckwheat flour, you can buy it online or in many grocery stores. You can also make buckwheat flour by blending raw buckwheat groats in a high-speed blender or grinding them in a grain mill.
- Gluten-Free Flour. I use a combination of gluten-free sorghum flour and gluten-free buckwheat flour. You can also use whatever non-starchy gluten-free flour you have on hand, such as oat, quinoa, or brown rice flour.
- Overripe Bananas. The riper, the better! Note: Each serving contains 1/4 of a ripe banana, so you can enjoy it on a low FODMAP diet!
- Baking Ingredients & Spices. Baking powder, baking soda, cinnamon, vanilla extract.
- Egg Substitute. Ground flax seeds serve as an egg replacer.
- Maple Syrup. Pure maple syrup provides the perfect amount of sweetness. Optional sweeteners include honey, coconut sugar, monk fruit, Allulose, or another sweetener. You may need to add additional liquid if you make this with a non-liquid sweetener.
- Vegetable Oil. I like this recipe with neutral oil like avocado oil or high-oleic sunflower oil. You can also use olive or coconut oil, which will change the taste.
- Sparkling Water. You can also use dairy-free milk, like almond milk, or another plant-based milk.
- Optional Ingredients. I always make this recipe with pecans. Other options include almonds, walnuts, chocolate chips, raisins, currents, shredded coconut, or sliced banana.
How to Make Buckwheat Banana Bread
- Preheat your oven to 350 degrees F. Grease a 12-inch cast iron skillet or loaf pan with avocado oil spray or any vegetable oil.
- Mix the dry ingredients in a large bowl. Add the wet ingredients. Mash the bananas with a fork or potato masher and add to the bowl.
- Stir in chopped pecans, if desired, and any other optional ingredients.
- Bake in the oven for 30 minutes or until lightly browned. Cool before slicing into 8 wedges.
- Leftover banana bread can be stored in an airtight container at room temperature for up to three days (it dries out otherwise).
Gluten-Free Banana Bread Serving Suggestions…
You can enjoy this delicious, quick bread any time of the day! Have it at breakfast, with some scrambled eggs in a jar and fresh fruit. Or, pour yourself a cuppa tea and nosh on a slice of banana bread slathered with some of my super yummy Toasted Vanilla Maple Pecan Nut Butter, almond butter, or peanut butter. Yum!!!
If you like this buckwheat flour banana bread, you’ll probably love my Gingerbread Buckwheat Pancakes, too!
Is Buckwheat Gluten-Free?
Despite the name, buckwheat flour has no wheat and is safe for people with celiac disease. It’s a nutritious flour with a nutty flavor. Buckwheat flour is rich in protein, dietary fiber, manganese, and zinc.
Learn more about buckwheat and other gluten-free grains: 7 Nutritious Gluten-Free Grains You Should Be Eating.
More Healthy Gluten-Free Breads & Baked Goods
Browse dozens of healthy and delicious gluten free bread and baked goods recipes that are perfect for breakfast, dessert, or a nourishing treat!
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Preheat oven to 350 degrees fahrenheit. Grease a 10 or 12 inch cast iron skillet with oil, and set aside.
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Combine the buckwheat flour, sorghum flour, baking powder, baking soda, cinnamon, and flaxseed meal in a mixing bowl. Combine well with a fork or whisk.
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Add the maple syrup, avocado oil, vanilla extract, and sparkling water to the dry ingredients. Stir well to combine, then add bananas and mash into mixture with a fork or potato masher.
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Sir in chopped pecans if desired, and pour the batter into skillet.
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Bake in the oven for 30 minutes or until the top is lightly browned. Remove from the oven and cool on a wire rack for 5 minutes before slicing into 8 wedges and serving.
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Store leftover banana bread in an airtight container at room temperature for up to three days.
- I use buckwheat and sorghum flour. You can also use whatever gluten-free flour you have on hand, such as brown rice, oats, quinoa, etc.
- Try a “chia egg” instead of the flax egg, or use a regular egg if you don’t want a vegan version.
- Sparling water can be replaced with your plant-based milk of choice.
- If desired, swap honey for maple syrup. I haven’t tried this with Swerve or monk fruit calorie sweeteners. If you try either of these, let me know!
- Optional add-ins: almonds, walnuts, chocolate chips, raisins, currants, sliced bananas,
Serving: 1wedge/slice | Calories: 380kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 77mg | Potassium: 535mg | Fiber: 5g | Sugar: 17g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 2mg
