This healthy buckwheat banana bread recipe is moist, easy to make, gluten-free, nut-free and only sweetened with bananas. It holds together well, making it a great vehicle for a heaping spoonful of nut butter, a drizzle of dairy-free yogurt or slathered in an almond based cream cheese. Even a savory combo such as mashed avocado and a soft boiled egg would pair well with this lightly sweetened buckwheat bread.
What to do with over-ripe bananas? Well, my top choice is to use them for baking like in this easy buckwheat banana bread recipe!
Bananas are one of my favorite baking ingredients because they add a natural sweetness to desserts and baked goods. Simply put, I don't like adding a lot of sugar to sweets and treats. Bananas provide just what I'm looking for: a natural, whole food sweetener that tastes great and provides a nice texture.
This blog is filled with various Paleo banana bread and muffin recipes. The reason being, there are so many different types of banana bread to make! This particular recipe uses buckwheat flour.
What is Buckwheat Flour?
Buckwheat flour comes from buckwheat, which is a fruit closely related to rhubarb. The fruit is dried and ground into a fine flour. Because buckwheat is actually a fruit and not a grain, it is Paleo friendly. So, don't be fooled by its misleading name...buckwheat does not contain wheat!
Buckwheat flour has an earthy, nutty taste and ranges from reddish-pink in color to dark brown. Depending on the brand and where their flour originates from, you'll find various colors of buckwheat flour. The flour used in this recipe is a dark brown, whereas the buckwheat I used in my Zucchini Banana Buckwheat Muffins was light in color.
As far as baking flours go, buckwheat is quite nutrient dense. It contains fairly high amounts of manganese, copper, magnesium, dietary fiber and phosphorus. In addition, the protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine. (1)
Ingredients in Buckwheat Banana Bread
Obviously, buckwheat flour and bananas are necessary for making this paleo buckwheat bread. Here's a full list of what you need:
- ripe bananas
- large eggs
- vanilla extract
- buckwheat flour
- coconut flour
- arrowroot flour
- baking soda
All of these ingredients combine to create a moist, dense buckwheat banana bread. Furthermore, a recipe that is Paleo friendly, gluten free, dairy free and low in sugar!
How to Make Buckwheat Banana Bread
All that's needed to make the batter is a bowl, a fork and the necessary ingredients. Aren't one-bowl recipes the best?!
First, preheat your oven to 350 degrees F. Next, peel the bananas, add to a medium-sized mixing bowl and mash with a fork.
After mashing the bananas, mix in the eggs and vanilla. Then, add in dry ingredients and mix. Lastly, mix in the water.
Next, pour the batter into a parchment lined 8" x 4" baking pan. Bake for 50 minutes in your preheated oven.
After baking, remove the loaf and let it cool on a wire cooling rack.
This loaf is best stored in the fridge, up to one week. It tastes great on it's own, or topped with anything from yogurt to nut butter. Or, my personal favorite, tahini, blueberries and bee pollen.
How to Store Buckwheat Banana Bread
This dense buckwheat banana bread is best stored in the fridge. Place the bread in a sealed, air-tight container in the fridge up to one week.
For long term storage, slice the bread and keep it in the freezer up to one month.
More Gluten Free Buckwheat Recipes
Looking for more easy recipes using buckwheat flour? Check these out:Print
Buckwheat Banana Bread
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: one 8" x 4" loaf 1x
Simple, delicious banana bread made with buckwheat flour. Grain free, gluten free and Paleo friendly.
- 3 large ripe bananas (300g or 1 heaping cup mashed)
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup buckwheat flour, lightly packed (150g)
- ⅓ cup coconut flour, lightly packed (40g)
- ¼ cup arrowroot flour (30g)
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup water
- Preheat oven to 350 degrees F.
- Peel bananas and mash in medium-sized mixing bowl.
- Add in eggs and vanilla, mix well.
- Add in all dry ingredients, mix well.
- Add in water, mix well*
- Pour batter into parchment lined 8" x 4" baking pan.
- Place pan in middle rack of oven and bake at 350 degrees for 50 minutes.
- Remove from oven and cool on cooling rack to room temperature.
- Best stored in air-tight container in fridge.
*Batter is thick, not runny
Keywords: buckwheat, banana bread, nut free, no added sugar, paleo, snack, breakfast
Strength and Sunshine says
Buckwheat is always be my favorite flour <3
I love it! Such a unique taste and easy to work with (IMO).
S W says
Do you know if this recipe would work with egg substitutes such as flax eggs?
Hi! I haven't tested this recipe with an egg substitute so I cannot say for sure. If you try I'd love to know the outcome 🙂
Can this be made without arrowroot flour (or the substitutions for it)?
You can try substituting the arrowroot for more buckwheat flour but I cannot guarantee that it will come out the same. Arrowroot helps with the texture of the bread. If you do try then let me know how it goes 🙂
Gotcha, makes sense - thank you for getting back to me! Will do 🙂
sounds delish! I really want to try this, except, i am not sure what other non-wheat-flour can i use instead of the arrowroot? What do you suggest?
Tapioca flour is the best substitute for arrowroot. Potato starch should work too!
Can’t wait to try banana with buckwheat flour! Is there’s no oil in the recipe?
No oil! 🙂 Not needed thanks to the bananas. Enjoy!