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    Home » Breakfast Recipes

    Buckwheat Banana Bread

    Published: May 8, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing loaf of banana bread with three slices cut in the front and text overlay

    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
    close-up of maple syrup being poured onto a stack of banana bread slices on a white plate

    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. 😉
    view looking inside loaf of banana bread with two cut pieces blurred out in front

    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.

    overhead of loaf of buckwheat banana bread on parchment paper on a wooden board with three slices cut

    How to make buckwheat banana bread

    First, gather your ingredients.

    ingredients for buckwheat banana bread with labels

    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.

    dry ingredients in mixing bowl with whisk off to the side
    dry ingredients with a whisk in a mixing bowl after being combined

    In another bowl, add melted vegan butter and coconut sugar.

    Use a wooden spoon to combine until smooth.

    melted vegan butter and coconut sugar in a mixing bowl with a wooden spoon off to the side
    vegan butter and coconut sugar in mixing bowl with a wooden spoon after being combined

    Add flax egg, mashed banana and vanilla extract.

    Stir to combine.

    Add coconut yogurt.

    Stir to combine.

    flax egg, mashed banana and vanilla in a mixing bowl with a wooden spoon
    flax egg, mashed banana and vanilla in a mixing bowl after being combined with a wooden spoon
    coconut yogurt added to flax egg, mashed banana and vanilla in mixing bowl with wooden spoon
    coconut yogurt mixed into flax egg, mashed banana and vanilla mixture in mixing bowl with wooden spoon

    Sift in the flour mixture.

    Stir to combine.

    sifting buckwheat flour into the wet ingredient mixture
    flour added to the mixing bowl after being sifted
    banana bread dough mixture after folding in flour

    Add about half of the chocolate chips.

    Gently fold in until evenly distributed.

    chocolate chips added to the dough in the mixing bowl
    dough after folding in chocolate chips

    Transfer the mixture to the loaf pan.

    Sprinkle the rest of the chocolate chips on top.

    dough added to greased and parchment-lined loaf pan
    chocolate chips added to top of dough in loaf pan

    Bake for 30-40 minutes.

    Enjoy!

    overhead of slices of banana bread on white plates with forks

    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 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.

    hand grabbing a slice of banana bread off of a stack of 4 slices

    More vegan baking recipes

    • Gluten-Free Vegan Vanilla Cupcakes
    • Vegan Chocolate Cupcakes
    • Oat Flour Cookies
    • Vegan Peanut Butter Oatmeal Cookies
    • Gluten-Free Vegan Blueberry Muffins
    front view of inside of banana bread with three slices cut off in front
    pouring maple syrup on a stack of banana bread slices
    Print Recipe Save RecipeSaved!
    5 from 3 votes

    Buckwheat Banana Bread

    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!
    Course Breakfast, Dessert
    Cuisine Gluten-Free, Vegan
    Keyword banana, banana bread, buckwheat, buckwheat flour, gluten free, vegan
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 8
    Calories 295kcal
    Author Sherri Hall

    Ingredients

    • 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

    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 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)

    Notes

    Note that as the color of buckwheat flour varies from one brand to another, the darker the flour, the darker the bread will be.
    The bread can last for up to 3 days if stored in an airtight container at room temperature and a couple more days in the refrigerator. It can also be frozen for up to 3 months. 
    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

    Calories: 295kcal | Carbohydrates: 44g | Protein: 1g | Fat: 15g | Saturated Fat: 5g | Fiber: 6g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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