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Buckwheat banana bread is made with whole grain buckwheat flour, and it tastes just as delicious as the traditional version! Buckwheat banana bread is gluten-free and tastes just like the kind you’d buy from a coffee shop! This naturally sweetened bread is the perfect 1-bowl recipe to use up any ripe bananas you have on hand. Despite its name, buckwheat isn’t related to wheat. It’s actually a pseudocereal, which means it’s a seed that is eaten like a grain, but doesn’t grow on grasses the way grains do. This grain-like seed bakes very similarly to wheat flour, making it easier to bake with compared to other gluten-free flours. You can make the flour at home.
If buckwheat flour isn’t easy to find at the store, you can make your own by grinding raw buckwheat groats in a dry blender. It will become finely ground in just seconds! This gluten-free banana bread is relatively flexible, so you can add any extras you love. Try adding in walnuts or sliced almonds for extra crunch, or some dark chocolate chips to make it more of a dessert. All you need is one large bowl and a few minutes to stir the ingredients together before this loaf bakes to perfection in the oven. If you’d like to add in nuts, or a splash of vanilla extract, you can do that, too.
Note: Buckwheat flour can vary from brand to brand, depending on if it is ground with the hull or not. If the flour looks gray or light blue in color, it will taste more bitter, so try to look for one that is lighter in color, as shown in the photo above. I used Anthony’s buckwheat flour when testing this recipe. How to Make Buckwheat Banana Bread 1. You’ll need roughly 4 large bananas for this recipe, and make sure they have lots of brown spots on their skin for the best flavor.