Buckwheat Banana Bread

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.

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

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.

How To Make Buckwheat Banana Bread

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.

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.

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