Here at Yum HQ, we are big lovers of buckwheat. In fact, we have a huge guide with lots of ideas about how to cook with buckwheat flour and groats. To add to our plethora of buckwheat recipes, we thought it was time to show you one of our all time favourites, buckwheat banana bread!

This recipe is completely vegan, gluten free and quite simple to make. We all end up with surplus bananas at some point or another. A good oul favourite way of using them up is banana bread!

Be sure to check out our 70+ vegan banana recipes!

Banana Buckwheat Bread

Buckwheat comes with numerous health benefits. It’s packed full of nutrients and fibre.

It’s not a grain but a seed. Its name can be deceiving but as mentioned is Buckwheat is gluten free.

Despite its name, buckwheat is a relation to rhubarb, knotweed and sorrel and is in fact a seed of a plant rather than a grass.

Buckwheat is sometimes referred to as a “pseudo grain” as it has complex carbohydrate properties. For this reason, it serves many culinary purposes like traditional cereals.

Banana Bread Buckwheat Recipe

Buckwheat is popular in Russia, Asia and Europe. Kasha is the Russian word for porridge which is often used in terms of buckwheat porridge.

Buckwheat has been a staple for centuries in Russia, thought to have been brought by the Greeks – hence the name grechka for the grain itself. In Russian mythology – buckwheat is known as the “mother of grains”.

It has a distinct nutty, earthy flavour. I have really grown to love buckwheat in recent years and they are now a staple in my kitchen!

Buckwheat flour is traditionally used for galettes, blinis and noodles – but it is also great for cakes, muffins, biscuits and bread.

The flour is slightly speckled and mildly sweet making it the perfect flour of sweet treats.

WHERE TO BUY BANANA BREAD BUCKWHEAT FLOUR?

Buckwheat is slowly gaining popularity in the Western World and can be found usually in larger supermarkets, Wholefoods or health stores. If you are struggling to find the buckwheat flour, you can find it right here.

Sale

Bob’s Red Mill Organic BuckWheat Flour, 22 oz

Highest quality

This flour is perfect for buckwheat flour banana bread. In terms of other ingredients you will need:

Dry ingredients

2 cups of buckwheat flour
1 tbsp of baking powder
1 tbsp of ground cinnamon
1/2 tsp of ground nutmeg

Wet ingredients

3 large ripe bananas
2 tbsp of ground flax dissolved to make a ‘flax egg’
1/2 a cup of melted butter or melted coconut oil
1 tbsp of vanilla essence
1/4 a cup of coconut sugar or soft brown sugar or maple syrup
1/2 a cup of plant milk

A really tasty addition to this freshly baked buckwheat banana bread is this delicious Orange Jam recipe.

Method for Vegan Buckwheat Banana Bread

Start by blending the dry ingredients together, make a well in the centre for the wet ingredients, set to one side.

Start by mashing the bananas with a fork until almost smooth. Melt the butter in a microwave or on the stove. Activate the flax with some tepid water. Add all of the wet ingredients together and mix together.

At this point you can preheat the oven to 180 C / 350 F.

Next tip all the wet ingredients into the centre of the well in the dry mixing bowl. Fold the ingredients together gently until well combined. Grease and line a loaf tin. Tip the mix into the centre and cook on the middle shelf for between 45 to 60 minutes.

The time will depend on the strength of the oven. Keep an eye and using a knife pierce the centre to ensure it is cooked all the way through. You would expect the knife to be dry not slimy.

When cooked, remove the tin from the oven and set to one side until cool enough to handle. Take the banana bread out of the tin and set on a cooling rack. Cut into Slices, you should get around 8 from this quantity of ingredients.

Storing Buckwheat Banana Bread Vegan

Keep the bread in an air tight container, or wrapped in tin foil in a cool dry place. You can keep the banana bread for up to 5 days if stored correctly.

Other Buckwheat Recipes You May Like:

Sweetcorn fritters

Buckwheat pancakes

Buckwheat blintz

Buckwheat Rhubarb Muffins

Yield: 8

Buckwheat Banana Bread Recipe

Name: Buckwheat Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cups of buckwheat flour; 1 tbsp of baking powder; 1 tbsp of ground cinnamon; 1/2 tsp of ground nutmeg; Pinch of salt; 2 tbsp of ground flax dissolved to make a 'flax egg'; 1/2 a cup of melted butter or melted coconut oil; 1 tbsp of vanilla essence; 1/4 a cup of coconut sugar or soft brown sugar or maple syrup; 3 large ripe bananas; 1/2 a cup of plant milk

Try this delicious buckwheat banana bread that is completely vegan and gluten free. Banana bread with buckwheat flour is so easy to make. Ideal for brunch, a snack or over coffee with friends and family. YUM VEGAN!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

2 cups of buckwheat flour
1 tbsp of baking powder
1 tbsp of ground cinnamon
1/2 tsp of ground nutmeg
Pinch of salt
2 tbsp of ground flax dissolved to make a 'flax egg'
1/2 a cup of melted butter or melted coconut oil
1 tbsp of vanilla essence
1/4 a cup of coconut sugar or soft brown sugar or maple syrup
3 large ripe bananas
1/2 a cup of plant milk

Instructions

Start by blending the dry ingredients together, namely ground nutmeg, flour, pinch of salt, buckwheat flour and baking powder. Make a well in the centre for the wet ingredients, set to one side.
Mash the bananas with a fork until almost smooth. Melt the butter in a microwave or on the stove. Activate the flax with some tepid water. Add all of the wet including the milk and vanilla essence together and mix well.
At this point you can preheat the oven to 180 C / 350 F.
Next tip all the wet ingredients into the centre of the well in the dry mixing bowl. Fold the ingredients together gently until well combined. Grease and line a loaf tin. Tip the mix into the centre and cook on the middle shelf for between 45 to 60 minutes.
The time will depend on the strength of the oven. Keep an eye and using a knife pierce the centre to ensure it is cooked all the way through. You would expect the knife to be dry not slimy.
When cooked, remove the tin from the oven and set to one side until cool enough to handle. Take the banana bread out of the tin and set on a cooling rack. Cut into slices, you should get around 8 to 10 portions from this quantity of ingredients.
Keep the bread in an air tight container, or wrapped in tin foil in a cool dry place. You can keep the banana bread for up to 5 days if stored correctly.
Make sure to let the bread cool completely before attempting to slice it. It may crumble a little if sliced too early.

Notes

Depending on your desire and view on sugar, it's really easy to use any of the three sweetners stated. I personally used maple syrpup but you could use coconut sugar or soft brown sugar. For each one of these the measurement will be a 1/4 of a cup.
You can also use coconut oil or melted plant butter depending on your choice, both work well in this recipe.
You can use any plant milk for this recipe, I personally used almond milk as it is much better when it comes to calories.
Serve for breakfast, lunch time snack or brunch. I often make this when my friends are coming over for coffee.
You can add different ingredients according to your taste and preference. Many people add cacao nibs or chopped walnuts for example. You can even add a vegan cashew cheese frosting. In terms of decorative touches, I split one of the bananas in three length ways and sprayed it out across the top of the bread. I pushed it slightly into the mix and it looked realy nice. The banana becomes slightly caremalized and tastes great. Some other decorative touches could be roughly chopped walnuts or chocolate chips on top. The options are endless when it comes to decoration and variations of this buckwheat banana bread.
If you don't have a loaf tin you can also use a round tin, it will work perfectly fine.
This recipes is tried and tested on little ones. My kids absolutely love this vegan banana bread recipe. It doesn't hang around long in our house.
Don't forget to check the bread in the oven regularly. As mentioned, temperatures and times are a guide only.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 250mgCarbohydrates: 35gFiber: 5gSugar: 12gProtein: 5g

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