This buckwheat flour banana bread is a quick and easy recipe to make, using just one bowl! With a moist and dense texture, this flavoursome banana bread recipe makes for a delicious treat! This recipe is dairy free, gluten free and refined sugar free.
Buckwheat flour is one of my favourite gluten-free flours. It has a nutty taste, slightly earthy flavor and a lovely texture once baked! Buckwheat flour is made from buckwheat groats, which are a seed, making this buckwheat flour banana bread grain free. I already have quite a few banana bread recipes but I just had to make this new version with buckwheat flour and I'd have to say, it's my new favorite banana bread!
If you love using buckwheat flour then you may also like to try my Banana Buckwheat Pancakes or my Chocolate Vegan Buckwheat Banana Bread.
Why You Will Love This Recipe
- Make this healthy buckwheat banana bread recipe with just one bowl!
- This recipe is gluten free and low FODMAP, perfect for anyone with a gluten intolerance, Coeliac Disease or Irritable Bowel Syndrome.
- Buckwheat flour has delicate, nutty flavour and is a nutritious flour.
These ingredients are available at most grocery stores - if you can't find psyllium husk and buckwheat flour from the grocery store then you should be able to source them from a bulk foods store.
- overripe bananas
- extra virgin olive oil
- large eggs
- pure vanilla extract
- psyllium husk
- buckwheat flour - if you can't find buckwheat flour, you can make your own by blending raw buckwheat groats in a blender until you reach a flour consistency.
- baking powder
- coconut sugar
- sea salt
See the recipe card for quantities.
- Measuring cups and spoons
- Medium bowl
- Large bowl
- Standard loaf pan
- Parchment paper
- cooling rack / wire rack
How to Make Buckwheat Flour Banana Bread
I am such a fan of one bowl recipes, you really can't get any easier when it comes to baking! Read the steps below to see how to make this simple banana bread .
STEP 1: Make Psyllium Gel. Pour 150 millilitres of water into a measuring cup. Add the psyllium and stir to combine. Set aside to form a gel.
STEP 2: Mix together wet ingredients. Add the mashed bananas, eggs, vanilla extract and olive oil to a bowl and whisk to combine.
Hint: Use a potato masher as a faster way to mash bananas.
STEP 3: Add dry ingredients. Sieve the buckwheat flour, cinnamon and baking powder into the bowl. Add the coconut sugar and sea salt and whisk to combine.
STEP 4: Pour mixture into prepared tin. Line a loaf tin with parchment paper. Pour the banana bread mixture into the tin and smooth out with a spatula. Sprinkle roughly chopped walnuts and a few teaspoons of coconut sugar on top of the batter.
STEP 5: Bake. Place the banana bread into the oven on the centre shelf. Bake for 65 minutes or until golden on top and a skewer comes out clean when pressed into the centre.
I would recommend sticking to the original recipe as it is tried, tested and true! However for those who can't find all of the ingredients or have an intolerance, here are some substitutions you can make.
- Buckwheat flour - I love this buckwheat flour recipe, however, you may wish to try some of my other banana bread recipes instead. You could try my Spelt Flour Banana Bread, Oat Flour Banana Bread or my Choc Chip Paleo Banana Bread with Coconut Flour and almond flour.
- Vanilla Extract - vanilla is an optional ingredient and can be left out.
- Cinnamon - cinnamon is also an optional ingredient and can be left out.
- Eggs - try using three flax eggs instead - I haven't actually tested this so try this at your own risk. For one flax egg mix one tablespoon of flaxseed meal with three tablespoons of water.
- Coconut Sugar - swap for rapadura sugar or brown sugar.
The best thing about banana is that it is like a blank slate. If you feel like getting creative you could try the below additions:
- Choc Chip - dark chocolate chips are always a great addition to banana bread! Stir chocolate chips or dark chocolate chunks through the batter.
- Apricot - add sliced, dried apricots to the batter. I prefer to use the preservative free dried apricots.
- Walnut - stir walnuts through the batter as well as sprinkling on top.
- Nut free - to make nut free leave out walnuts. Instead add a sliced banana to the top of the loaf or leave plain.
Once banana bread is cooled to room temperature, transfer to an airtight container. Store at room temperature for no more than one day before transferring to the fridge. This recipe stores well in the fridge for up to 5 days. Alternatively you can slice the entire loaf and freeze in an airtight container with pieces of parchment paper between individual slices.
- Fork or potato masher
- Measuring Cups & Spoons
- Mixing Spoon
- Loaf Tin
- Baking Paper
- 3 tablespoon psyllium husk 15 grams
- 155 millilitres water 150 grams
- 380 grams ripe bananas skin off or approximately 3 medium bananas
- ⅔ extra virgin olive oil mild flavoured
- 3 eggs
- 2 teaspoon vanilla extract
- 2 cups buckwheat flour
- 1 ½ teaspoon baking powder
- ½ cup coconut sugar plus extra for topping
- pinch sea salt
- 1 teaspoon cinnamon ground
- ¼ cup walnuts roughly chopped
- Preheat the oven to 180 degrees Celsius. Line a loaf tin with baking paper and set aside.
- Measure out water and add psyllium husks. Stir to combine and then set aside. The psyllium husks will absorb the water and form a gel.3 tablespoon psyllium husk, 155 millilitres water
- In a large sized bowl, mash the bananas.380 grams ripe bananas skin off
- Add the eggs, extra virgin olive oil, vanilla extract and psyllium gel to the banana and whisk to combine.⅔ extra virgin olive oil, 3 eggs, 2 teaspoon vanilla extract
- Sieve the buckwheat flour, cinnamon and baking powder over the top of the banana mixture. Add the coconut sugar and salt. Whisk to combine.2 cups buckwheat flour, 1 ½ teaspoon baking powder, ½ cup coconut sugar, 1 teaspoon cinnamon, pinch sea salt
- Pour the batter into the baking paper lined loaf tin and top with roughly chopped walnuts and coconut sugar. Place into the oven and bake for 65 minutes.¼ cup walnuts
- After 65 minutes, remove the tin from the oven. Allow the banana bread to cool in the tin for 5 minutes before transferring to a cooling rack. Wait until room temperature before slicing.
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