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!
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Why you’ll love this recipe
- 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. 😉
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.
How to make buckwheat banana bread - step by step
First, gather your ingredients.
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 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 in the flour mixture.
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.
Bake for 35-45 minutes.
Enjoy!
Storing the 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 cook 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 bread and freeze the slices individually, so you can enjoy just one slice whenever you want instead of having the thaw the entire loaf.
More vegan baking recipes
- Gluten-Free Vegan Vanilla Cupcakes
- Oat Flour Cookies
- Vegan Peanut Butter Oatmeal Cookies
- Gluten-Free Vegan Blueberry Muffins
Buckwheat Banana Bread
Ingredients
- 1 tbsp flaxseed
- 3 tbsp water
- 1 ½ cups buckwheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ⅓ cup vegan butter, melted
- 3 overripe medium bananas, mashed
- 1 tsp pure vanilla extract
- ⅓ cup unsweetened non-dairy coconut yogurt
- ½ cup vegan, refined sugar-free chocolate chips
Instructions
- 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 35-45 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 for this recipe)
Notes
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.
Nutrition
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