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!
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.
Buckwheat Banana Bread
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
If you liked this recipe, you might like:
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
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.
Thanks Veena! It really is!
Love that this uses buckwheat! One of the best banana breads I’ve made. Thanks for the great recipe!
Thanks Kim!!
Love the idea of using buckwheet flour. Great twist on traditional banana bread! And that chocolate on top, yum!
Healthy and yummy! Thanks Lisa!
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.
It works very well! Thanks Amanda!
I have a weakness for banana bread. I ‘ve never cooked with buckwheat before – this looks incredible!
I like trying so many different banana bread recipes, and the buckwheat worked so well! Thanks Danielle!
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!
Thank you so much Katerina! I’m so glad that you like the recipe and hope you try it and love it!
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.
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
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)!
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
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!
Love hearing about people’s substitutions! Thanks so much Sophia for getting back to me and so glad you enjoyed it!