Perfect as a gluten-free, healthy lunchbox treat, this Buckwheat Banana Bread is sure to be a hit with the whole family. Combining buckwheat flour, bananas and a hint of vegan chocolate, this Banana Bread is a great way to use up overripe bananas and turn them into a healthy, high-protein treat. For more gluten-free, lunchbox ideas check out these crowd-favorite Buckwheat Blueberry Muffins or these oat flour Sweet Potato Muffins.
Jump to:
Why You’ll Love This Recipe
- Quick and easy to prepare, using pantry staples!
- A healthy lunchbox treat the kids will love – packed full of fibre and vitamins
- Perfect toasted for breakfast or with a cup of tea, keep slices of this Banana Bread in the freezer for a healthy treat at any time
Ingredients You’ll Need
This recipe is made from mostly pantry staples, with the exception of the hero ingredient: buckwheat flour! You’ll also need ripe bananas. If your bananas are a little underripe, check out this guide from BBC Food on how to quickly ripen them.
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- White buckwheat flour
- Baking powder
- Light brown sugar
- Ripe bananas
- Oat milk
- Neutral oil
- Salt
- Ground nutmeg
- Vanilla extract
- Chopped walnuts
- Dark chocolate chips (vegan)
Instructions
Check out the below photos for a step-by-step guide on how to make this simple Banana Bread. For precise measurements, cooking duration and instructions, check out the recipe card at the bottom of this post.
Step One: Preheat your oven and add mashed bananas, brown sugar and oil to a mixing bowl.
Step Two: Whisk to combine, so no lumps of sugar remain.
Step Three: Add the oat milk and vanilla, and whisk until combined.
Step Four: Add the flour, baking powder, salt, and nutmeg and whisk until smooth.
Step Five: Allow the mixture to sit for 5 minutes to absorb all the liquid.
Step Six: Add the chopped walnuts and chocolate chips.
Step Seven: Fold in with a spatula until just combined.
Step Eight: Put mixture into a prepared loaf tin.
Step Nine: Bake for 55-65 minutes until golden and a skewer inserted comes out clean.
Substitutions & Variations
Looking to switch up an ingredient or add a twist to this recipe? Here are some substitution options I can recommend.
- Almonds, hazelnuts, cashews or pecans all work well in this recipe as a substitute for walnuts.
- If allergic to nuts: Try using pumpkin or sunflower seeds as a crunchy alternative.
- Dried fruit: To make this a little sweeter, try dried fruits like raisins, cranberries, or chopped apricots to a burst of sweetness.
- Other add ins: shredded coconut, chia seeds or flaxseeds are other great add-ins for a nutritional boost.
Storage
Once cooled, store the banana bread in an airtight container for up to 3 days.
It also freezes well in an airtight container or cling film for up to 2 months. I recommend cutting the loaf into slices before freezing unless you intend on thawing the entire loaf in one go.
To stop the slices from sticking together, place a small square of parchment paper in between each slice so will come apart easily. Thaw by leaving at room temperature for 3 hours, or in the microwave for 30 seconds on high.
Expert Tips
When baking with buckwheat, use the toothpick test to ensure the bread is fully baked. If it comes out clean, it’s done. If it comes out sticky with crumbs clinging to the toothpick, continue to bake.
FAQ
Buckwheat flour adds a nutty flavor to baked goods, whilst increasing the protein and nutritional benefits. Due to its high starch content, it also helps to bind mixtures in vegan baking and is a great gluten free flour alternative. There is a great guide to baking with buckwheat on the King Arthur website if you’d like to learn more.
This buckwheat banana bread contains around 6 grams of protein per serving.
Serving Suggestions and More Recipes
Looking for more gluten-free baking ideas? Check out my Buckwheat Blueberry Muffins and these Sweet Potato Muffins.
This vegan, gluten-free banana bread recipe is perfect as a healthy lunchbox treat or a weekday snack. It’s sure to be a hit with the whole family!
If you enjoy this recipe, I would be super grateful if you could leave a star rating and review—it really helps the algorithm send my recipes to more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories—I am so proud to see you make my recipes!
Vegan Buckwheat Banana Bread (Gluten Free)
Ingredients
- 2 Cups White buckwheat flour (240g)
- 4 tsp Baking powder (17g)
- 1 Cup Light brown sugar (205g) packed
- 1 1/4 Cup Mashed banana (325g) from 2-3 very ripe bananas
- 1/2 Cup Oat milk (120ml)
- 1/3 Cup Neutral oil (78ml)
- 1/2 tsp Salt (3g)
- 1/2 tsp Ground nutmeg (1g)
- 1 tsp Vanilla extract (5ml)
- 3/4 Cup Chopped walnuts (90g)
- 1/2 Cup Dark chocolate chips (90g) vegan
Instructions
- Preheat oven to 350°F/175 C. Grease well or line a 5” x 9”/13cm x 23cm loaf pan with parchment paper.
- In a large bowl, combine mashed banana, oil, and brown sugar. Whisk until smooth. Some lumps of banana may remain.
- Add the oat milk and vanilla and whisk.
- Add the flour, baking powder, salt, and nutmeg and stir until smooth and no lumps remain.
- Allow to sit for 5 minutes for the flour to absorb the liquid otherwise the loaf will be very gritty.
- Fold in the chopped walnuts and chocolate chips.
- Scrape into the prepared pan.
- Bake for 55-65 minutes until a skewer inserted comes out clean.
- Allow to cool in the pan for 10 minutes before moving to a cooling rack.
- Allow to cool completely before cutting. Best the same day. Can be refrigerated for up to 3 days. Bring to room temperature before serving.
Leave a Reply