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Buckwheat Banana Bread

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This buckwheat banana bread uses nutty whole-grain buckwheat flour, which provides extra fiber and protein without sacrificing flavor.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Slices of buckwheat banana bread on a blue and white platter.

As someone who loves experimenting with ingredients, I’m excited to share this buckwheat banana bread recipe with you. Buckwheat flour adds a really interesting depth of flavor and a nutritional boost compared to traditional all-purpose flour. It’s also naturally gluten-free and packed with protein and fiber.

Overripe bananas are the key ingredient in this recipe, offering natural sweetness and moisture. While I like this loaf as is, feel free to get creative. I’ve got suggestions below on how to add blueberries, chocolate, spices, and more to make this loaf your own.

If gluten isn’t an issue, you might also like these pumpkin banana muffins or this brown butter banana bread.

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Why You’ll Love This Recipe

✔️ Calling all banana hoarders! Let’s use up that stash in your freezer.
✔️ This is a super basic recipe that even beginner bakers can master.
✔️ Buckwheat flour and healthy fats from the bananas keep you feeling fuller for longer.

Ingredients For Buckwheat Banana Bread

Ingredients to make this recipe.

Ingredient Notes

  • Buckwheat Flour: I use light buckwheat flour for this recipe, so the texture and color of the banana bread are lighter and closer to all-purpose flour.
  • Overripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with lots of brown spots or completely dark on the outside.
  • Sour Cream: Adds moisture, richness, and a slight tanginess.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

  • Baking Soda: You can use baking powder in a pinch. Use 1.5 teaspoons of baking powder for every teaspoon of baking soda.
  • Brown Sugar: You can substitute granulated sugar in a 1:1 ratio. However, the banana bread might be slightly less moist and have a less complex sweetness. You could also try coconut sugar or dark muscovado sugar for a similar depth of flavor.
  • Butter: I use salted butter for all my recipes, but you can also use unsalted butter. Dairy-free options include melted coconut oil or vegan butter.
  • Granulated Sugar: You can substitute brown sugar in a 1:1 ratio, but the banana bread might be slightly moister and have a deeper sweetness. Other options include coconut sugar or a granulated monk fruit sweetener (adjust the amount based on sweetness).
  • Sour Cream: You can substitute plain yogurt (Greek yogurt works well) in a 1:1 ratio. If you don’t have either, buttermilk or even milk can work in a pinch (use slightly less milk than sour cream, as it’s thinner).
  • Vanilla Extract: For a different flavor profile, you can substitute almond extract, rum extract, or a splash of maple syrup. However, the taste will not be the same.

Recipe Variations

Try any of the following for a twist on this buckwheat banana bread recipe:

  • Blueberry Banana Bread: Fold in a cup of fresh or frozen blueberries for a delicious fruity variation.
  • Chocolate: Mix chocolate chips, chopped dark chocolate, or cocoa powder into the batter.
  • Nuts & Seeds: Add 1 cup of walnuts, pecans, chopped almonds, or a mix of pumpkin seeds, sunflower seeds, chia seeds, or flax seeds.
  • Dried Fruit: This recipe would be great with chopped dried cranberries, raisins, chopped dates, or dried cherries.
  • Spices: Add a warm touch with cinnamon, nutmeg, ginger, cardamom, or homemade chai spice.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Buckwheat Banana Bread

Process shots 1 through 4 for this recipe.

STEP 1: Whisk the dry ingredients in a bowl and set aside.

STEP 2: Whisk melted butter, brown and granulated sugars, and eggs in a mixing bowl.

STEP 3: Mash in the overripe bananas and mix.

STEP 4: Add the sour cream and vanilla and mix well to combine.

Process shots 5 through 8 for this recipe.

STEP 5: Add the buckwheat flour mixture to the banana mixture.

STEP 6: Stir in the buckwheat flour until no dry flour remains.

STEP 7: Spoon the batter into a buttered loaf tin and smooth the top. Sprinkle with coarse sugar if using.

STEP 8: Bake for 50 to 55 minutes and transfer to a wire rack to cool completely.

Expert Tips

1. Ensure your bananas are truly overripe for the best texture and flavor. Look for bananas with lots of brown spots or completely dark skin.
2. Light buckwheat flour offers a lighter texture and color than regular buckwheat flour. If you prefer a denser, more rustic loaf, substitute with regular buckwheat flour in a 1:1 ratio.
3. Resist the urge to slice into the loaf when it’s warm. Letting it cool completely allows it to set properly, resulting in a cleaner cut when slicing.

Recipe Notes

  • Buckwheat banana bread is best served fresh.
  • Be sure to mash and squish the bananas thoroughly to prevent large mushy pockets in the loaf.

Storage

  • Room Temperature: Wrap the cooled loaf tightly in plastic wrap and store it at room temperature for up to 3 days.
  • Freezing: Slice the cooled banana bread and store the slices in an airtight container or freezer bag for up to 2 months. Thaw individual slices at room temperature when ready to enjoy.
A loaf of sliced buckwheat banana bread on an oval platter with blue flowers.

Did you make this buckwheat banana bread? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

Slices of buckwheat banana bread on a blue and white platter.

Buckwheat Banana Bread

Author: Kelly Neil
This buckwheat banana bread uses nutty whole-grain buckwheat flour, which provides extra fiber and protein without sacrificing flavor.
4.61 from 23 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breads & Loaves
Cuisine American / Canadian
Servings 10 servings
Calories 280 kcal

Special Equipment

  • Standard loaf tin
  • Parchment paper
  • Measuring cups and spoons or digital kitchen scale
  • Wire cooling rack
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • ½ cup butter, plus 2 tablespoons for greasing the tin
  • cup granulated sugar
  • cup brown sugar
  • 2 large eggs, room temperature
  • 3 medium bananas, overripe with lots of spots or completely dark on the outside
  • ½ cup sour cream
  • 1 tablespoon vanilla
  • 1 ½ cups buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • coarse sugar, for the top before baking, optional

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Grease a standard loaf tin with two tablespoons of butter and set aside.
  • Add the buckwheat flour, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine and set aside.
  • Place the butter in a large microwave-safe mixing bowl or a small pot on the stovetop. Melt the butter and cool for 5 minutes.
  • Whisk the granulated and brown sugars and eggs into the melted butter until smooth.
  • Add the overripe bananas to the bowl. Use a fork to mash the bananas as much as possible. Stir to combine.
  • Mix the sour cream and vanilla into the banana mixture. Stir until smooth.
  • Stir the buckwheat flour mixture into the banana mixture. Pour the batter into the prepared loaf tin. Smooth the top, then sprinkle generously with coarse sugar if using. Bake the loaf for 50 to 55 minutes then transfer the tin to a wire rack for 10 minutes. Turn the loaf out of the tin directly onto the rack and cool completely before slicing and serving.

Recipe Notes

  • Buckwheat banana bread is best served fresh.
  • Be sure to mash and squish the bananas thoroughly to prevent large mushy pockets in the loaf.

Storage

  • Room Temperature: Wrap the cooled loaf tightly in plastic wrap and store it at room temperature for up to 3 days.
  • Freezing: Slice the cooled banana bread and store the slices in an airtight container or freezer bag for up to 2 months. Thaw individual slices at room temperature when ready to enjoy.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 70mgSodium: 484mgPotassium: 281mgFiber: 3gSugar: 20gVitamin A: 452IUVitamin C: 3mgCalcium: 61mgIron: 1mg

Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.

Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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8 Comments

  1. I love banana bread but I’ve never made it with buckwheat. It looks like it would give it a great hearty texture. Putting this on the ‘to try’ list.

  2. I have a fondness for all things buckwheat thanks to my Polish roots. I haven’t used buckwheat flour very much but what a great idea! Can’t wait to try this delicious looking banana bread.

  3. Because I cannot eat gluten, I love buckwheat flour & use it a lot. I often make banana bread with coconut flour, but I’ve never used buckwheat flour for banana bread. Yours looks so good, I know I need to try it.

  4. Another great bb recipe. Can’t wait to try this one with buckwheat flour! looks great!

  5. I have yet to use buckwheat flour! Looks delicious and I love recipes that don’t require the mixer.

  6. I love the nutty flavour of Buckwheat but have never baked a risen treat with it before as I thought it might be too dense. But holy!! This is amazing!! I added choc chips and a tsp of Cinnamon and its delish!

  7. This recipe is a keeper! Having been diagnosed with celiac about a year ago, I had to learn to bake gluten free. For the most part, I have not been very impressed with results. However, I tried this recipe and it’s delicious! Very moist, flavourful, and not gritty or gummy like a lot of GF baking. You would not know it’s GF. I added a half cup of chocolate chips and a half cup of pecans; very impressive banana bread. Thanks for sharing thr recipe.

4.61 from 23 votes (23 ratings without comment)

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