Buckwheat Banana Bread

By Sara McGlothlin

Fair warning: this banana bread falls on the heartier side of the spectrum. Its base is fiber-rich buckwheat flour, and is only sweetened with bananas. Decadent banana bread has its place, but I wanted to see what this already sweet fruit could do. A hint of natural sweetness describes this recipe well. It offers a delicious vehicle of nut butters, jams, and even avocado for a savory combination.

Buckwheat is a denser flour to bake with, and comes with a whole host of benefits. And don’t let the name fool you – it is not really a grain (typically known as a pseudo-grain) and botanically in the same family as rhubarb. It comes with plant-based protein, fiber, and a long list of vitamins and minerals. Buckwheat is very digestible and promotes blood sugar balance – two elements you want in a food!

Buckwheat Banana Bread

Prep Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 15 minutes
Course Breakfast


  • 8½-by-4½-inch or 9-by-5-inch loaf pan
  • handmixer or stand mixer


  • 2/3 cup  full-fat coconut milk
  • 1 teaspoon apple cider vinegar
  • 2 cups buckwheat flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon  baking soda 
  • 1/2 teaspoon sea salt
  • 3 overripe bananas
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts


  • Preheat the oven to 350°F.Line a loaf pan with parchment paper or spray with cooking spray.
  • In a medium bowl, combine the coconut milk and vinegar. Whisk and set aside.
  • In a large bowl or stand mixer, combine buckwheat flour, cinnamon, baking powder, baking soda, and salt. Stir until blended.
  • To the bowl with the coconut milk and vinegar, mash in the banana, and add the vanilla extract. Whisk until creamy. You can also blend these ingredients together in a blender.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the walnuts. Transfer the batter to the loaf pan.
  • Bake for 40 minutes. Remove the pan from the oven to turn, covering with a piece of foil to prevent burning on the top. Bake for another 10-15 minutes until toothpick comes out clean or internal temperature is at least 180 degrees. Allow the bread to completely cool in the pan, about 1-2 hours.


Storage: Wrap the bread in plastic wrap or aluminum foil and store at room temperature for up to 3 days.
Ingredient Tip: While still in the peel, massage the banana with your hands until very soft. Scrape contents into a bowl or measuring cup and mash with a fork until creamy.
Keyword Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan

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