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Banana Bread on cutting board
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5 from 5 votes

Buckwheat Banana Bread (Vegan & Gluten Free)

Buckwheat banana bread is a wholesome and healthy breakfast choice, yet sweet enough to eat for dessert.  This banana bread is vegan, gluten free, refined sugar free, oil free and utterly delicious!
Prep Time10 mins
Cook Time1 hr
Batter Resting30 mins
Total Time1 hr 40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, gluten-free, One Bowl
Servings: 10 slices
Calories: 236kcal

Ingredients

Instructions

  • Start by making your flax eggs. Whisk the ground flax and water together and set aside for 10 minutes to thicken. 
  • Mash the bananas in a large bowl.  I like to mash mine with a potato masher to really break down the bananas.  You don’t want any chunks bigger than pea-sized, and ideally very few chunks.  Add the maple syrup, vinegar and flax eggs, to the bananas and stir to combine. 
  • Add the almond flour, buckwheat flour, baking powder, baking soda, cinnamon, salt and any add-ins to the banana mixture and stir to thoroughly combine and no floury bits remain. Set the batter aside for 30 minutes to rest.  (Don't skip this step. See info in the narrative about why this is important.)
  • Preheat oven to 375F.  Line a loaf pan with parchment paper.
  • Once the batter has rested for 30 minutes, pour the batter into the prepared loaf pan and smooth the top.  Bake for 55-65 minutes, until a toothpick comes out clean when inserted into the middle and the top looks dry and fully cooked.  Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes***, then remove from the loaf pan and allow to cool completely on the wire rack before cutting.  Enjoy!

Notes

*For a tutorial on how to make a flax egg see this post.
**Nutrition facts calculated without add-ins.
***If you see the bread start to deflate and look uncooked on top while it’s cooling in the pan, put it back in the oven for another 5-8 minutes.  This means it was not cooked all the way through and just needs a little more time.
Make muffins instead:  (Yields 18 muffins) Make batter as directed above and allow to rest 30 minutes.  Preheat oven to 375F and line 18 standard muffin cups. Scoop 3 tablespoons of batter into each muffin liner.  I like to use this cookie scoop to ensure my muffins are all the same size and cook evenly.  Bake for 20-25 minutes, until cooked through and a toothpick comes out clean when inserted in the middle.  Cool as instructed above.

Nutrition

Calories: 236kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 392mg | Fiber: 5g | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 1mg