One Bowl Buckwheat Banana Bread

This one bowl buckwheat banana bread is so moist and flavourful you’d never guess it’s gluten-free. It’s one of our family’s favourite recipes!

This post was first published May 5, 2014 and was last updated July 2, 2020.

I know, I know. Like the world really needs another banana bread recipe, right?

This one bowl buckwheat banana bread recipe is tried and true in our house. First given to me by friend Patrick years ago, the original version came from Patrick’s grandmother Jean.

I’ve fiddled with the recipe over the years and my latest favourite variation includes gluten-free buckwheat flour. I’ve also decreased the amount of sugar from the original recipe to better suit our family.

Ingredients You Need To Make Buckwheat Banana Bread:

• butter
• organic cane sugar
• brown sugar
• 2 eggs
• 3 overripe bananas
• plain yogurt
• vanilla
• buckwheat flour
• baking powder
• baking soda
• salt
• crunchy coarse sugar for the top (optional)

Why I Love This Recipe

• Nutrition – Ok, so this buckwheat banana bread does contain sugar, however, using whole grain buckwheat flour makes me feel better about giving my daughter a slice as a snack. Buckwheat flour is high in protein and fibre.
• Flavour – Buckwheat flour has an earthy, nutty flavour, and I use it often, making buckwheat pancakes most weekends. The nuttiness of the flour is masked by the bananas in this recipe, however, it retains moisture and structure as good as any other flour I’ve tried.
• No Mixer Required – I use melted butter for banana bread and mix everything in one bowl. Why make more work, and dirty more dishes if you don’t have to?
• It Freezes Well – After your loaf cools completely you can slice it and freeze it. Buckwheat banana bread will keep, wrapped tightly in plastic wrap, in the freezer for up to a month. Just take a slice or two out and gently heat in the microwave, or leave covered on the counter for 30 minutes, to thaw.

Why You Should Use Frozen Bananas For Banana Bread

Ha, ok so you don’t actually use frozen bananas in the bread, you thaw them first (maybe someone out there has never made banana bread before and doesn’t know?). The number one reason I like to use bananas that have been frozen first is because they are much easier to mash in the bowl. Fresh bananas left out on the counter, even if they’re completely black on the outside, don’t mash as well as thawed frozen bananas do.

Baking With Buckwheat Flour

Buckwheat flour is made from grinding the seeds of the buckwheat plant and is not related to wheat. Because buckwheat flour is gluten-free, it doesn’t have the same lift and stretch as wheat flour, which contains gluten.

For 100% buckwheat flour recipes I usually stick to cookies, crisps, or pancakes. When baking cakes, muffins, or recipes like this buckwheat banana bread I find I need to add a bit of extra rising ingredients like baking soda, baking powder, or both to help get a better lift.

Why Do You Use Melted Butter?

This recipe contains eggs, baking soda, and baking powder. Because these are all leavening agents which help the banana bread rise, using melted butter doesn’t affect the structure of the loaf (or at least never has for me).

I start with the bowl I’m going to mix everything in, put the butter in, melt it in the microwave, and then follow the recipe from there. Using melted butter saves time and effort and I am so down with that!

Tips & Suggestions For Making Buckwheat Banana Bread:

• If buckwheat flour isn’t your jam you can do a straight substitution of all-purpose flour. You can also substitute in some whole wheat flour if you like, however, I find whole wheat flour sucks up moisture, and makes for a more dense bake in general. Maybe try 1 cup of all-purpose flour and 1/2 cup of whole wheat.
• You can use white sugar if you don’t have cane sugar.
• Swap in sour cream if you don’t have plain yogurt. Nanny Jean’s original recipe called for sour cream, however, I always have plain yogurt in my fridge so that’s what I use.
• Try stirring 1/2 to 1 cup of chocolate chips into your batter before you pour it into the loaf tin.
• You could also try adding nuts or seeds. I feel like sunflower and chia seeds would be great in this loaf, though I haven’t tried it myself.
• Add up to a teaspoon of cinnamon or cardamom. A touch of nutmeg would also be nice if you like nutmeg but I wouldn’t add more than 1/4 teaspoon as I find nutmeg can be overpowering.

More Recipes Like This:

Apple Cinnamon Quick Bread With Cider Glaze A tasty tea time treat! A simple apple cider glaze adds a sweet finishing touch.

Double Chocolate Buckwheat Brownies Made with cocoa and dark chocolate, these brownies are a rich, fudgy, gluten-free treat that will satisfy any chocolate craving!

One Bowl Sourdough Banana Bread Light, fluffy, moist, not too sweet, and calls for 3/4 cup of unfed starter.

Did you make this recipe? If yes, please let me know how it worked out for you! Leave a comment below, or share a picture on Instagram with the hashtag #kellyneil.