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    Home » Recipes » Quick Bread

    Buckwheat Banana Bread

    Published: Feb 23, 2021 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 13 Comments

    Jump to Recipe

    The naturally sweet taste of bananas, the heartiness of buckwheat… this can only mean one thing… buckwheat banana bread! And if you like banana bread, you’ll LOVE this version!

    overhead up close shot of slice of bread

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    It’s a good thing this quick bread is easy to make because this recipe might become a fan favorite. From the texture to the beautiful rich color, it doesn’t take much to see why this tasty bread should be in your recipe box. It’s made with just two bowls – one for the dry ingredients and one for the liquid – then with a quick mix of each and some rest time, after a nice, long aroma-filled bake time, you’ll have this gorgeous loaf of simple banana bread.  

    Jump to:

    • Why this recipe is the best!
    • Pro tip
    • How to make buckwheat banana bread
      • Weigh the ingredients
      • Mixing
      • Rest time
      • Baking
      • Cooling
    • FAQ's
    • Check out these other delicious gluten free breads

    Why this recipe is the best!

    One phrase – one kind of flour. If you’re used to baking gluten free, then you know how two, sometimes three or more flours are the norm for GF recipes. And it’s often necessary for a good loaf of bread, like this tasty white bread. But a recipe with just one flour?… yes please!

    Besides the single flour, this recipe makes a rich, moist, high rising classic banana bread that’s a breeze to mix together and stays fresh for days.

    side shot of stack of bread

    Pro tip

    If you want a high rising loaf, then don’t skimp on the rest time. After combining the flour with the liquid ingredients and mixing well, the batter needs this rest time to fully hydrate. Believe me, it will create a gorgeous round top on this loaf!

    How to make buckwheat banana bread

    Weigh the ingredients

    overhead shot of ingredients on a counter

    Since baking is such a science, accuracy in ingredients matters. A lot. That’s why it’s super important to use a simple kitchen scale, like this one, to weigh the ingredients. In this recipe I’ve even weighed the bananas so you know how much 3 bananas actually amounts to.

    Besides weight, room temperature ingredients is also a must. From the flour to the bananas to the eggs, everything needs to be a comfortable 70-75 degrees F. (A microwave can help quickly bring butter and bananas to room temp. Soak whole eggs, in the shell, in a glass of warm water to quickly bring them to room temperature.)

    Mixing

    • overhead shot stirring flour in a bowl
    • side shot of butter and sugar in a bowl
    • overhead shot of cream in banana bread
    • overhead shot of stirring flour

    Grab two bowls - a large bowl for the liquid ingredients and a medium one for the dry ingredients. Add the flour and dry ingredients to the medium bowl and mix. Then mix the butter, sugars, eggs, bananas, coconut cream and vanilla extract together in the large bowl until fully combined. Then just add the flour mixture to the egg mixture and combine.

    Rest time

    overhead shot of batter

    After the batter has been completely mixed, set it aside and let it ‘rest’ for 30 minutes. This will achieve that beautiful tall loaf – skipping the rest time will result in a flatter and denser bread, so make sure to give it the full time.

    Baking

    overhead shot of bread baked

    The only downside to this recipe is the baking time. But that goes for any quick bread – from this cranberry bread to this pumpkin bread. They always take a while to bake. This loaf takes between 60 – 65 minutes to bake. Test it with a cake tester to be sure (no batter should be left on it).

    Cooling

    overhead shot of banana bread

    After baking, cool the bread, in the pan, on a wire rack for about 20 minutes. That should be enough time to cool it to a manageable temperature. Then use a knife and loosen the edges to turn it onto a wire rack to finish cooling.

    Note: You may have to loosen the edges quite a bit, but it will turn out beautifully.

    FAQ's

    Is buckwheat flour good for baking?

    Buckwheat flour is excellent for baking! Because of it’s even balance of fiber and protein, buckwheat makes wonderful breads. Keep in mind that I would not advise substituting it for something like white rice flour, where the fiber and protein are so drastically different. But for sorghum flour… absolutely! I recommend this brand of buckwheat flour!

    Is buckwheat flour gluten free?

    Buckwheat flour is indeed gluten free – it actually comes from a seed so no wheat involved at all.

    Can I substitute the buckwheat with another flour?

    Buckwheat is a great, versatile flour, but you can’t just substitute it with anything. Every flour functions to produce an end result (baked good) with the perfect consistency and texture – rice flours produce a different consistency that something like teff flour. That’s why it’s important to substitute the right kind of flour. According to this guide to GF flours, millet or teff flours would be the best substitute.

    What can I substitute the coconut cream with?

    Coconut cream gives the bread an added boost of moisture that helps keep this bread soft and tasty, even after 3 days! And there is no coconut flavor whatsoever. But if you’re looking for a substitute for it – try heavy cream for a dairy substitute or full fat, unsweetened almond milk.

    Can I add chocolate chips to this recipe?

    Absolutely! Bring on the chocolate! 1 cup of chips is a delicious touch.

    How long does this buckwheat banana bread last?

    I mentioned about the coconut cream keeping it moist and flavorful – it really does it’s job when you’ve been eating this bread for 3 days and the day 3 slice tastes as good as the day 1 slice! Wrap the loaf well in plastic wrap and let it sit at room temperature for up to 3-4 days. Any longer than that and you’ll need to freeze it for longer storage.

    Check out these other delicious gluten free breads

    • Light and Fluffy Gluten-Free Buckwheat Pancakes
    • Gluten Free Buckwheat Bread
    • Coconut Flour Banana Pancakes
    • Amazing Gluten Free Banana Cake

    Recipe

    side shot of stack of bread

    Buckwheat Banana Bread

    The naturally sweet taste of bananas, the heartiness of buckwheat… this can only mean one thing… buckwheat banana bread! And if you like banana bread, you’ll LOVE this version!
    5 from 3 votes
    Print Pin Rate
    Course: bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Rest time: 30 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 12 slices
    Calories: 251kcal
    Author: Christine

    Ingredients

    • 240 grams buckwheat flour about 1 ½ cups
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup butter melted
    • 67 grams granulated sugar about ⅓ cup
    • 68 grams brown sugar about ⅓ cup
    • 2 eggs
    • 340 grams bananas about 3, mashed
    • 123 grams coconut cream
    • 1 Tablespoon pure vanilla extract
    • 1 teaspoon apple cider vinegar

    Instructions

    • In a medium bowl, add the buckwheat flour, baking powder, baking soda and salt. Mix well.
    • In a large bowl, combine the butter, granulated sugar and brown sugar. Stir to fully dissolve the sugars.
    • Add the eggs and mix until fully incorporated.
    • Add mashed bananas and stir.
    • Add coconut cream and vanilla extract and combine.
    • All at once, add the flour mixture and stir to blend.
    • Stir the apple cider vinegar into the batter.
    • Let batter rest for 30 minutes.
    • Preheat oven to 350 F. Prepare an 8” x 4.5” pan by spraying with cooking spray.
    • Pour batter into the pan. Bake for 60-65 minutes or until toothpick tests done.
    • Cool in the pan on a wire rack for 20 minutes. Turn out of the pan to finish cooling completely.

    Notes

    • Weigh the ingredients for the best results.
    • Allow the batter to rest for 30 minutes before pouring into the pan to bake.
    • Loosen the pan edges with a knife to work the bread out.
    • Bread will last for 3-4 if wrapped well in plastic wrap.
     

    Nutrition

    Calories: 251kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 368mg | Potassium: 306mg | Fiber: 3g | Sugar: 15g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    Comments

    1. Amy Kainu

      February 23, 2021 at 1:10 pm

      Can the coconut cream be substituted? My lo can't do coconut.

      Reply
      • Christine

        February 23, 2021 at 4:01 pm

        Hi Amy,

        Yes - so if you can do dairy, heavy whipping cream would work. If not, use a full fat, unsweetened almond milk.

        Hope that helps!

        Christine

        Reply
    2. Kathleen

      February 23, 2021 at 1:53 pm

      Interesting using coconut cream and not coconut milk. I will be using coconut oil in place of the butter. Hopefully this will not effect the texture.

      Reply
      • Christine

        February 23, 2021 at 3:44 pm

        Hi Kathleen,

        Exactly! It really makes for an amazing texture! And no, melted coconut oil should be perfectly fine.

        Thanks,

        Christine

        Reply
    3. 1luckykitten

      February 24, 2021 at 3:45 pm

      I hope to try this as soon as I get some light buckwheat. Might try with other GF flour as discussed. If not weighing ingredients, approximately how much, cup-wise, is 123 grams coconut cream?

      Reply
      • Christine

        February 25, 2021 at 10:03 am

        Hi!

        Great, so it's about 1/2 cup of coconut cream.

        ~Christine

        Reply
    4. Tamara Hrechuch

      February 28, 2021 at 11:10 pm

      What can be substituted for the two sugars?

      Reply
      • Christine

        March 01, 2021 at 12:35 pm

        Hi Tamara,

        So you'll need some sweetener in this recipe. I haven't tested it with other sweeteners, but from my experience with Swerve, that brand would work well here. Try the granulated version and the brown sugar version to sub for them.

        Thanks, Christine

        Reply
    5. Sandy

      March 13, 2021 at 12:36 pm

      5 stars
      I am making this recipe for a second time. I only needed to make one substitution. Needed a bit more banana so I added applesauce to make up the difference. The texture is wonderful, moist, tender a beautiful crumb and delicious. After quarantine I will be serving this recipe to everyone.

      Reply
      • Christine

        March 14, 2021 at 12:41 pm

        So glad you enjoy it Sandy!

        And thanks for sharing the sub with the applesauce - it might come in handy for others sometime!

        Christine

        Reply
    6. Marie

      October 24, 2022 at 12:40 pm

      Hi, I was thinking about adding tahini to the recipe. How much tahini do you think would work well for this recipe?

      Reply
      • Christine

        October 24, 2022 at 3:03 pm

        Hi Marie,

        So start small - just a Tablespoon to start. I've not added it before, so start with a little, then increase from there.

        Christine

        Reply
    7. Amita

      September 24, 2023 at 1:18 pm

      Can we freeze this bread if made in a bigger batch?
      What's the shelf life and frozen life?

      Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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