This chocolate chip buckwheat banana bread is naturally gluten-free and is also free from eggs and dairy, making it vegan too. Perfect for breakfast or dessert!Jump to Recipe
If you loved our buckwheat pancakes and have some ripe brown bananas, you're going to love this quick bread recipe.
This delicious buckwheat flour banana bread is ready in under an hour from start to finish!
Gotta love a healthy buckwheat banana bread recipe that is super fast and super tasty.
Why you’ll love this vegan buckwheat banana bread
- This vegan banana bread is nutritious enough to enjoy a slice for breakfast, but sweet enough for dessert too.
- It’s delicious topped with vegan butter, maple syrup, almond butter or peanut butter.
- And, it’ll help you use up that bag of buckwheat flour you bought just to make pancakes...oh, and those overripe bananas too. 😉
- Not only is this gluten-free, dairy-free, and vegan, but it's also an oil-free recipe! No vegetable oil, canola oil, etc. in this healthy banana bread.
What is buckwheat flour?
Buckwheat flour is made from ground buckwheat seeds and can often be used as a substitute for all-purpose wheat flour which makes it very versatile.
Buckwheat flour has a slight nutty flavor and is naturally gluten-free.
It also packs in a good amount of protein and fiber, plus it’s rich in minerals such as manganese, copper, magnesium, potassium, iron, phosphorus and more.
It's the perfect choice for your new favorite banana bread.
Get more info on these simple ingredients in the recipe card at the bottom.
- Buckwheat Flour
- Baking Powder
- Baking Soda
- Melted Vegan Butter
- Coconut sugar
- Overripe Mashed Bananas
- Pure Vanilla Extract
- Unsweetened Non-Dairy Coconut Yogurt - can use non-dairy Greek almond milk yogurt instead
- vegan, refined sugar-free chocolate chips
How to make buckwheat banana bread
In a small bowl, use a fork to whisk together the flaxseed and water to make a flax egg.
Set aside for 10-15 minutes.
Preheat the oven to 350° F and grease and line a standard loaf pan with parchment paper.
Add the buckwheat flour, baking powder and baking soda to a mixing bowl.
Whisk to combine.
In another lare mixing bowl, add melted vegan butter and coconut sugar.
Use a wooden spoon to combine until smooth.
Add flax egg, mashed banana and vanilla extract.
Stir to combine.
Add coconut yogurt.
Stir to combine.
Sift the dry ingredients into to the wet ingredients.
Stir to combine.
Add about half of the chocolate chips.
Gently fold in until evenly distributed.
Transfer the mixture to the loaf pan.
Sprinkle the rest of the chocolate chips on top of the bread dough.
Bake for 30-40 minutes.
Storing buckwheat bread
The banana bread can last for up to 3 days if stored in an airtight container at room temperature.
It can also be stored in an airtight container in the refrigerator for a couple more days.
You can also freeze it for up to 3 months.
Just be sure the loaf is completely cooled before placing into a freezer-safe storage bag.
To thaw, place the frozen loaf in the storage bag in the refrigerator the night before.
You can also slice the freshly baked loaf and freeze the slices individually, so you can enjoy just one slice whenever you want instead of having the thaw the entire loaf.
You can reheat this simple banana bread in the oven on a warm setting or pop it in the microwave to heat it up.
You can also reheat slices in the toaster or toaster oven if desired.
- You can let your gluten-free banana bread cool on a wire rack.
- This is an easy recipe to double or even triple and make a few extra loaves of bread that you can save for later, or gift to family and friends.
- Measure out and prep your ingredients before starting to make this bread; it helps the process go smoother and faster.
Frequently asked questions
Try adding in some dairy free dark chocolate chips, or some chopped nuts. Walnuts, almonds, or pecans are all a great idea.
Yes! You can certainly use another size loaf tin. You can also use mini loaf pans to make smaller loaves. If you swap out the pan size, you will need to adjust your baking time.
More vegan gluten-free baking recipes
- Gluten-Free Vegan Vanilla Cupcakes
- Vegan Chocolate Cupcakes
- Oat Flour Cookies
- Vegan Peanut Butter Oatmeal Cookies
- Gluten-Free Vegan Blueberry Muffins
Buckwheat Banana Bread
- 1 tablespoon flaxseed
- 3 tablespoon water
- 1 ½ cups buckwheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup vegan butter, melted
- ½ cup coconut sugar
- 3 overripe medium bananas, mashed
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened non-dairy coconut yogurt (can use non-dairy Greek almond milk yogurt instead)
- ½ cup vegan, refined sugar-free chocolate chips
- In a small bowl, use a fork to whisk together the flaxseed and water to make a flax egg. Set aside for 10-15 minutes.
- Preheat the oven to 350° F and grease and line a standard loaf pan with parchment paper.
- In a mixing bowl, whisk together the buckwheat flour, baking powder and baking soda.
- In another bowl, use a wooden spoon to combine the melted vegan butter with the coconut sugar until smooth.
- Stir in the flax egg, mashed banana and vanilla extract.
- Stir in the coconut yogurt.
- Sift in the flour mixture and stir to combine.
- Add about half of the chocolate chips and gently fold in until evenly distributed.
- Transfer the mixture to the loaf pan and sprinkle the rest of the chocolate chips on top.
- Bake for 30-40 minutes. If you prefer the top less browned, you can cover it with foil after about 25 minutes of baking.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Just be sure the loaf is completely cook before placing into a freezer-safe storage bag and freezing. To thaw, place the frozen loaf in the storage bag in the refrigerator the night before. You can also slice the bread and freeze the slices individually, so you can enjoy just one slice whenever you want instead of having the thaw the entire loaf. The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
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