Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sliced buckwheat banana bread with ripe bananas and walnuts on a wooden board.

Buckwheat Banana Bread

This Vegan Buckwheat Banana Bread is a wholesome, naturally sweetened loaf that’s moist, hearty, and full of nutty flavor. Using buckwheat flour makes it naturally gluten-free, while ripe bananas and maple syrup keep it soft and delicious. Perfect for breakfast, a healthy snack, or a cozy afternoon treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (10-12 slices) 1x

Ingredients

Scale
  • 400g (14oz) ripe bananas, peeled and mashed
  • 80ml (⅓ cup) mild-flavored oil (sunflower oil recommended)
  • 60ml (¼ cup) water or dairy-free milk
  • 60ml (¼ cup) maple syrup
  • 40g (¼ cup) sugar (coconut sugar or brown sugar)
  • 240g (2 cups) buckwheat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • Optional: almond flakes or chopped nuts for topping
  • Optional: chia seeds or flaxseeds for added nutrition

Instructions

  1. Preheat oven: Preheat to 175°C (350°F). Line or lightly grease a loaf tin.
  2. Mash bananas: In a large bowl, mash the bananas until mostly smooth with a few small chunks.
  3. Mix wet ingredients: Add oil, water (or milk), maple syrup, and sugar. Stir until well combined.
  4. Add dry ingredients: Fold in buckwheat flour, baking powder, cinnamon, and salt. Mix gently until a soft batter forms. Do not overmix.
  5. Fill loaf pan: Pour the batter into the prepared tin. Sprinkle almond flakes or nuts on top if using.
  6. Bake: Bake for about 50 minutes, or until the top is firm and a toothpick comes out clean with just a few crumbs.
  7. Cool: Let the bread cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before slicing.
  8. Store: Keep in the fridge for up to 7 days, or freeze (well wrapped) for up to 3 months.

Notes

  • Use very ripe bananas for best sweetness and texture.
  • If you prefer less sweetness, reduce or omit the maple syrup and increase water/milk slightly.
  • For a nut-free version, skip the almond flakes or use seeds like sunflower or pumpkin.
  • Bread slices freeze beautifully—wrap individually for easy snacks.
  • Texture improves after cooling completely, so resist slicing too early.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: Gluten-Free Vegan

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 210
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegan buckwheat banana bread, gluten-free banana bread, healthy banana bread, maple syrup banana bread, nutty banana loaf, dairy-free buckwheat bread