Vegan Buckwheat Banana Bread

When I left home last Friday for a weekend away, I left 4 bananas ripening in the kitchen.

There is nothing better than coming home to perfectly over-ripe bananas, just begging to be baked into moist and delicious banana bread.

Vegan Buckwheat Banana Bread

Vegan Buckwheat Banana Bread

Banana bread has always been a favorite in my family. One of my earliest kitchen memories is mixing up a tasty loaf of banana bread with my mom. Her tried and true recipe includes extra cinnamon, and it always makes the house smell terrific.

Lately I have been experimenting with “alternative” recipes. Andrea’s Banana Date Bread and Jenna’s molasses-sweetened version have both been big hits. Coincidentally, big sister Julie has also been experimenting with her own variation, using applesauce as the primary sweetener.

loaf from above

When I bought my first bag of buckwheat flour a few weeks ago, I quickly decided that buckwheat banana bread was in order. I have been reading more and more about this grain seed, and couldn’t wait to experiment.

Buckwheat is the seed of an herb related to rhubarb that is native to Russia. The triangular seeds are ground to make buckwheat flour, but can be found in hulled form, as groats (raw) or kasha (roasted). Buckwheat is gluten free, high in protein, and contains all essential amino acids. It has a distinctive flavor, often described as “assertive” and “nutty.”


Vegan Buckwheat Banana Bread

Inspired by Sarah at My New Roots


  • ¼ cup almond milk
  • 6 Tablespoons coconut oil
  • 6 Tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups mashed ripe bananas (approximately 5 medium bananas)
  • 2 cups buckwheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup chopped walnuts


Preheat oven to 350F. Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.

Put the almond milk, coconut oil, maple syrup, vanilla, and bananas in a blender and blend until smooth (or use an immersion blender). In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in nuts.

Pour into prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.

front view

My husband often gives me a hard time about my “alternative” baking choices, and he was well-prepared to dislike this bread. Although he described it as “not very sweet” (an intentional choice on my part) and “wheaty” (that would be the earthy buckwheat flavor), he proclaimed “it’s good!” He even asked if he could take a slice or two to work with him.

Husband approved, nutrient rich, deliciously moist and comforting, buckwheat banana bread is a definite success.

Have you ever baked with buckwheat flour?


P.S. This post was shared at Thank Your Body Thursday. Check out Robin’s great weekly link-up for all things healthy living (food exercise, cleaning, and more).

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  1. Sarah @ The Smart Kitchen · · Reply

    “There is nothing better than coming home to perfectly over-ripe bananas” (and a kitchen that smells like them!)—> Spoken like a true foodie. ;)

    I almost bought buckwheat flour yesterday! I am very unfamiliar with it, actually. I feel like I need to start messing around with it since so many people want gluten-free recipes or GF versions of things I’ve made, and it is gluten-free isn’t it?

    1. Pas de Duex Blog · · Reply

      Yes, it is!

  2. Jillian Wallis · · Reply

    This recipe is awesome! Smelled great, tasted less banana-y and buckwheat-y than I had expected, which is a good thing, given how aggressive both flavors can be. The texture is soooo smooth, and the batter actually tastes good, unlike other gf batters! Overall it is a bit on the wet side, but I think making muffins instead of bread will remedy this. Looking forward to making it again, and thanks for the recipe!

    1. Pas de Duex Blog · · Reply

      So glad you enjoyed it!

  3. Made this recipe! It came out great the first time! I made a second batch, which is in the oven right now. I added cinnamon and used honey instead of maple syrup. I also used 1 cup of sorghum flour and 1 cup of buckwheat flour. Then I used 3 tablespoons of Earth balance (vegan butter) and 3 tablespoons of coconut oil. The first time I made it I only used 3 banana’s, but this time I used 5. It was delicious the first time and I know it will be great the second time. Thank you!

    1. Pas de Duex Blog · · Reply

      So glad you enjoyed it! I need to make it again, myself. Your recipe tweaks sound great (especially the cinnamon).

  4. I made this recipe and it turned out amazing! The only thing I substituted was a quarter cup applesauce in place of half the coconut oil. Will make again! Thank you!

    1. meleakua/beth c · · Reply

      thanks for the substitution! i made mine this way and it was fantastic! making some more now! :) thanks for the great recipe, Lindsey!

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