Buckwheat Banana Bread

I know I just posted a banana bread recipe last month, but I’ve got another one to share.  What can I say, I buy a lot of bananas, and a lot of them ripen before we can eat them!  (Great excuse to bake with bananas, right?)


What do you do with your over-ripe bananas?  Do you freeze them, put them in smoothies, make banana bread, toss them?  You can usually find me whipping up banana bread or freezing them for future smoothies.  Baking with bananas is one of my favorite things, simply because the bananas add enough sweetness that I don’t need additional sugar or sweetener.


This Buckwheat Banana Bread recipe is moist, easy to make, gluten-free, nut-free and only sweetened with bananas.  It holds together well, making it a great vehicle for a heaping spoonful of nut butter, a drizzle of yogurt, cream cheese and would even go well topped with avocado and an egg.



Buckwheat Banana Bread


  • 2 large ripe bananas (250 g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 Cup buckwheat flour
  • 1/4 Cup coconut flour
  • 3 Tbsp arrowroot flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup water


  1. Preheat oven to 350 degrees F.
  2. Peel bananas and mash in medium-sized mixing bowl.
  3. Add in eggs and vanilla, mix well.
  4. Add in all dry ingredients, mix well.
  5. Add in water, mix well.
  6. Pour dough in lined 8″ x 4″ baking pan.
  7. Place pan in middle rack of oven and bake at 350 degrees for 40-45 minutes.

Recipe makes one 8″ x 4″ loaf




Buckwheat Banana Bread.jpg


2 Comments on “Buckwheat Banana Bread

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