Buckwheat banana bread is a tender, delicious quick bread that uses nutritious buckwheat flour, natural sweeteners, and bananas to create an indulgent, but healthy treat. Satisfy that sweet banana bread craving with a warm slice of this fresh-baked gluten-free loaf.
Banana bread has been a long time favorite in our house. It’s easy to whip up, prevents any bananas from going to waste, and always tastes great. We love it so much, I’ve created three other banana bread recipes over the years, each with their own delicious twists.
Recently, I’ve been inspired to take the blog’s most popular banana bread recipe, my moist banana bread, that’s been shared over a hundred thousand times, and create a healthier version of it. We love that recipe, but I knew I could create one we could enjoy as often as we liked.
This recipe for buckwheat banana bread is the result! Soft, perfectly baked banana bread made with entirely gluten free flour, studded with plump raisins, and topped with a simple but beautiful banana decoration. It’s the banana bread recipe you can happily serve yourself two slices of.
What is buckwheat flour?
Despite the name, buckwheat flour has nothing to do with wheat. It’s a naturally gluten-free flour that’s ground from a seed more similar to quinoa or amaranth than to a grass grain like wheat.
It’s a nutritious flour, full of fiber, minerals and even some protein, but for our purposes, its big appeal is how well it works as a nutritious replacement for refined white flours. Buckwheat flour also has a naturally nutty flavor that also happens to pair well with bananas.
The great news about this recipe is that even though it’s healthier, it’s as simple as making traditional banana bread. A few bowls, a loaf pan, and a hot oven are all you need!
After the quick steps of greasing your pan and preheating your oven, you’ll simply combine all the dry ingredients into a bowl for a quick whisk.
Then you’ll be using the creaming method like you would for a cake, or my banana split cupcakes, to create fluffiness and volume in your final baked loaf. This means you’ll cream the butter and sugar until fluffy, then the eggs one at a time until they’re very well incorporated.
Once you’ve added the buttermilk, banana, and vanilla to all of that, it’s a quick mix in with the dry ingredients. No straining or folding, I actually suggest as little stirring as possible! Combine it until just incorporated, add the raisins and pecans, and pour into the pan.
If you choose to add the sliced banana topping, that takes just another minute, if that. Simply slice in half, coat with sugar, and nestle into the thick batter. Then you’re off to the oven for a long bake.
Tips & Substitutions
Even though this recipe is delicious and simple, I do have some key tips and recommendations should you need to make a change.
- Do NOT overmix the flour. As soon as it’s incorporated, stop mixing and add the nuts. Overworking the batter can lead to dry or tough bread.
- The buttermilk and banana addition is easiest to mix in with a sturdy wooden spoon.
- You can use prepared buttermilk, or quickly make your own by combining a shallow teaspoon of vinegar or lemon juice with ¼ cup of milk. Let it stand 5 minutes before using.
- Substitute your favorite nut for the pecans. Walnuts or almonds are both lovely.
- Cane, brown, traditional white sugar, or even maple syrup are good swaps for coconut sugar.
With these tips and a bag of buckwheat flour, you’re ready to get a healthy loaf of buckwheat banana bread baking. If you’re a frequent banana bread baker like I am, you’ll love this guilt-free version. Don’t forget to check out my other three banana breads, and the many other quick bread loaves I’ve shared on the blog!
- Healthy Banana Date Bread
- Banana Walnut Bread
- Orange Bread with Fresh Orange Syrup
- Healthy Blueberry Zucchini Bread
- Pumpkin Mango Bread with Mango Curd
- Strawberry Rhubarb Bread
Buckwheat Banana Bread
- 1 3/4 cups (265g) buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- a dash nutmeg
- 1/2 cup unsalted butter , softened to room temperature
- 1/3 cup coconut sugar
- 2 large eggs , at room temperature
- 4 medium very ripe bananas , mashed with a fork or potato masher (about 1 ½cup)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup pecans , toasted and chopped
- 1/2 cup black jumbo raisins
- 1 banana , for decoration (optional)
- coconut sugar , for sprinkling (optional)
- Preheat the oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. Set aside.
- In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- Cream the butter and coconut sugar in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well in between each addition. With a wooden spoon, stir in the mashed bananas, buttermilk and vanilla.
- Slowly stir in the dry ingredients.Once the flour is incorporated, stop right there. Do NOT over stir. Gently stir in walnuts. The batter will be thick. Pour the batter into the prepared loaf pan.
- (Optional). Prepare the sliced banana by cutting it lengthwise and sprinkling with some coconut sugar. Shake off the excess and place the banana slices cut-sides up ontop of the loaf, lightly pressing down.
- Bake the bread for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from oven and cool 10-15 minutes in the pan on a wire rack. Remove the bread from the pan and continue to cool on the wire rack. Serve warm or at room temperature.