Buckwheat Banana Bread

Moist, nutty, and packed with banana flavor. This vegan buckwheat banana bread is gluten-free, dairy-free, and perfect for breakfast or snacking.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Rest time 5

Total Time 1 15

Servings serves

Calories 368kcal

Preheat your oven to 350°F (175°C). Grease or line a 9 x 5-inch (23 x 13cm) loaf pan with parchment paper.
In a large mixing bowl, whisk together the mashed banana, oil, and brown sugar until mostly smooth (some small banana lumps are fine).
Add the oat milk and vanilla extract and whisk again until well combined.
Sprinkle the buckwheat flour, baking powder, salt, and nutmeg over the wet mixture. Stir until fully combined and no dry flour remains.
Let the batter rest for 5 minutes to allow the buckwheat flour to hydrate. This prevents a gritty texture.
Fold in the chopped walnuts and chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve once fully cooled. Best enjoyed the same day. Store leftovers in the refrigerator for up to 3 days and bring to room temperature before serving.