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Buckwheat Banana Bread

Oct 30, 2019 · 22 Comments

Jump to Recipe
Loaf of buckwheat banana bread on parchment paper with a knife

This hearty, healthy, tasty banana bread is made with buckwheat flour, is egg free, sweetened only with honey, and 100% kid approved! I was surprised by how much my two little ones liked this healthier take on banana bread, but since it was such a hit I knew I had to share it with you!

Why buckwheat banana bread?

Buckwheat flour is actually not in the wheat family at all, so it’s gluten free. It’s a superfood in many ways. It has a low glycemic index (raises blood sugar much less than normal white flour). It has antioxidants, and is rich in vegetarian protein and fiber. It’s so good for you, and has this earthy, hearty flavor that lends itself so well to things like banana bread. I have another healthy banana bread recipe that’s a go to, but this time I had some buckwheat flour in my pantry, and I just knew it would pair well with the ripe bananas on my counter, so I did a little research and came across this recipe by Lazy Cat Kitchen.

Buckwheat banana bread ingredients:

For the wet ingredients you need:

Mashed OVERRIPE bananas (the riper, the sweeter!) I like using a potato masher to give them a good mashing.

Coconut oil or olive oil: I had melted coconut oil ready, so that’s what I used but would definitely try it out with a mild olive oil for a change.

Almond milk or regular if not keeping things dairy free. I had regular milk on hand so that’s what I used.

Lemon juice (just a couple teaspoons)

Honey to sweeten. Can sub same amount in coconut or brown sugar.

For the dry ingredients you need:

Buckwheat flour

Baking powder

Baking Soda

Cinnamon

Try these for sprinkling on top or mixing in:

Chocolate chips (personal favorite), toasted nuts like walnuts or pecans, pumpkin seeds, dried cranberries.

This bread would be great spread with almond butter or peanut butter after baking!

loaf of buckwheat banana bread sliceed

How to make this:

No mixer required, and only two bowls. It’s as simple as stirring together the wet ingredients in a bowl. Stir the dry ingredients in another bowl. The dry ingredients are added in three batches to the wet, combining well after each batch. This batter gets poured into the parchment paper lined loaf pan and baked until toothpick comes out clean or mostly clean.

Storing leftover banana bread:

Banana bread will last a couple days well wrapped at cool room temperature, or up to one week in the fridge. It freezes beautifully. Just wrap the loaf or slices tightly, and freeze for 2-3 months. Slices will thaw quickly, a whole loaf needs a few hours to thaw. Then just reheat in toaster, oven or microwave before eating.

loaf of buckwheat banana bread in loaf pan with knife
Loaf of buckwheat banana bread on parchment paper with a knife

Buckwheat Banana Bread

Farah Abumaizar
Hearty and healthy and plenty delicious, this banana bread is GF, refined sugar free, and completely kid friendly!
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Course Breakfast
Cuisine American
Servings 6
Calories 146 kcal

Ingredients
  

  • 1.5 cups buckwheat flour 180g
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1.5 cups mashed overripe banana (about 3 medium, or 550g)
  • 1/4 cup coconut oil or olive oil 60 ml
  • 1/3 cup almond milk or milk of choice 80 ml
  • 2 tsp lemon juice
  • 125 g honey
  • handful chocolate chips or nuts if desired

Instructions
 

  • Preheat the oven to 180 C (350 F). Grease and line a 9×5 inch loaf pan with parchment paper. Place oven rack slightly lower than the middle of the oven.
  • In a large bowl, combine the mashed bananas, oil, milk, lemon juice and honey. Stir well.
  • In a smaller bowl, combine all the dry ingredients.
  • Add the dry ingredients to the banana in three batches, mixing well after each addition. Mix until well combined.
  • Transfer the banana bread batter to the prepared pan. If desired, sprinkle the top with chocolate chips and or nuts. Bake for around 50-55 minutes or until the bread has turned golden brown, the top springs back when you prod it, and a toothpick inserted in the center comes out pretty clean. It's a moist bread so there may be a few crumbs.

Notes

Recipe adapted from Lazy Cat Kitchen
Keyword banana, bread, healthy,

If you liked this recipe, you might like:

Simple Healthy Banana Bread

Super Healthy Banana Muffins

Healthy Pumpkin Bars

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Breads, Breakfast, Dessert, Healthy, Recipes banana, healthy

Reader Interactions

Comments

  1. Veena Azmanov says

    October 30, 2019 at 1:00 pm

    5 stars
    This Buckwheat Banana Bread is made with amazing combinations and flavors. I would grab a slice with my cup of Tea. Look moist and delicious.

    Reply
    • Farah Abumaizar says

      October 31, 2019 at 11:33 am

      Thanks Veena! It really is!

      Reply
  2. kim says

    October 30, 2019 at 2:03 pm

    5 stars
    Love that this uses buckwheat! One of the best banana breads I’ve made. Thanks for the great recipe!

    Reply
    • Farah Abumaizar says

      October 31, 2019 at 11:33 am

      Thanks Kim!!

      Reply
  3. Lisa Huff says

    October 30, 2019 at 2:34 pm

    5 stars
    Love the idea of using buckwheet flour. Great twist on traditional banana bread! And that chocolate on top, yum!

    Reply
    • Farah Abumaizar says

      October 31, 2019 at 11:33 am

      Healthy and yummy! Thanks Lisa!

      Reply
  4. Amanda says

    October 30, 2019 at 3:01 pm

    5 stars
    I’ve only used buckwheet in savoury dishes so this sounds really interesting. I love its nuttiness so I think this is a perfect combination in a loaf cake.

    Reply
    • Farah Abumaizar says

      October 31, 2019 at 11:33 am

      It works very well! Thanks Amanda!

      Reply
  5. Danielle says

    October 30, 2019 at 3:16 pm

    5 stars
    I have a weakness for banana bread. I ‘ve never cooked with buckwheat before – this looks incredible!

    Reply
    • Farah Abumaizar says

      October 31, 2019 at 11:34 am

      I like trying so many different banana bread recipes, and the buckwheat worked so well! Thanks Danielle!

      Reply
  6. Katerina says

    November 8, 2019 at 2:08 pm

    You can’t ever have enough of good banana bread! Your photos are absolutely mouthwatering and I so love that this recipe features buckwheat flour (my favourite) and is refined sugar free. Thanks so much for sharing!

    Reply
    • Farah Abumaizar says

      November 12, 2019 at 8:53 am

      Thank you so much Katerina! I’m so glad that you like the recipe and hope you try it and love it!

      Reply
  7. julienne says

    April 27, 2020 at 7:43 pm

    4 stars
    Hi! i just made this bread today but tweeked it using butter instead of oil and i put a whole envelope of baking powder instead of the one teaspoon which often does not work for the breads i have tried to make before…it came out delicious and i will be making it again! I must say though that i consider this more a cake because of its texture and crumbliness..But i am happy i found the recipe and tried it out. Thanks so much.

    Reply
    • Farah Abumaizar says

      April 28, 2020 at 9:40 pm

      So glad that you let me know!! I love knowing when substitutions work out – buckwheat banana cake I’m down for that! Really happy you liked it Julienne

      Reply
  8. Carina says

    May 2, 2020 at 5:29 pm

    4 stars
    The flavor is amazing (I love buckwheat)! That said, I wasn’t able to get it to cook all the way through. After about an hour and 15 minutes in the oven, I covered it, baked for another 10, and gave up. The consistency was still sort of wet overall. Would love to know what I might be able to do to rectify that situation, since it came together easily, and it really is delicious (just not quite bread lol)!

    Reply
    • Farah Abumaizar says

      May 2, 2020 at 6:05 pm

      Hi Carina! So the only culprits I know of banana bread not baking though are:
      Too much banana was used (so it seems like it’s raw but that’s just dense mushy banana)
      Not enough flour was used or too much liquid added
      Oven temp isn’t correct (do you have an oven temperature perhaps?) if it’s too hot then the outside will cook through and inside stays kinda raw, and if it’s too low, well it just won’t cook through properly
      Honestly this want my experience making this so I’m very curious why this happened with you! Do let me know if you try again and hope it works out perfectly next time

      Reply
  9. Sophia says

    June 5, 2020 at 10:24 pm

    5 stars
    This recipe turned out amazing despite having to use apple sauce in place of banana for a 1/2 cup. I also used almond flour instead of buckwheat flour. I also subbed agave for honey because I am vegan. Despite all of my substitutions, it looks and tastes amazing! Thank you!

    Reply
    • Farah Abumaizar says

      June 6, 2020 at 2:47 pm

      Love hearing about people’s substitutions! Thanks so much Sophia for getting back to me and so glad you enjoyed it!

      Reply
  10. Hala says

    September 6, 2020 at 11:39 am

    I ve just discovered this recipe and tried it. I put 0.5 cups of rice protein powder and 1 cup of buckwheat flower to have a protein rich snack. Delicious 👌

    Reply
    • Farah Abumaizar says

      September 6, 2020 at 12:17 pm

      Thanks for the great tip Hala!! I’ll try that one day!

      Reply
  11. Pepper says

    October 31, 2020 at 3:27 pm

    Wondering if you have ever doubled this recipe and baked the banana bread in a 9 X 13 pan. If so, what is the baking time and how did it come out? Also, I’d love to see more of your Middle Eastern recipes. Yummy!

    Reply
    • Farah Abumaizar says

      October 31, 2020 at 4:49 pm

      You know I haven’t, but I imagine it would come out really well. If you try it please do let me know Pepper! I would bake for probably about the same time but start checking earlier just in case .

      I recommend subscribing because I have a lot of Middle Eastern recipes coming, and you can find a lot under the main meal and dessert section- you’ve inspired me to create a Middle Eastern category though which I’ll work on and which will be under the main Recipe page! Thank you !

      Reply

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