Healthy Buckwheat Flour Banana Bread (Gluten-Free)

Healthy buckwheat flour banana bread? YES PLEASE!

Get ready for a wholesome twist with my buckwheat flour banana bread with dates. This dairy and gluten-free banana bread is super moist, and has the perfect blend of hearty and sweet.

If you love healthy baking, you might also want to try this chocolate chip buckwheat muffins, this low carb banana chocolate muffins, or these blueberry banana coconut muffins.

Jump to:

• Meet The Healthy Buckwheat Banana Bread Recipe
• Why You Will Love This Buckwheat Banana Bread
• This Buckwheat Banana Bread Is Sweetened With Dates!
• Buckwheat Banana Bread Recipe Ingredients
• How To Make Buckwheat Banana Bread
• Notes for this recipe
• Storage
• Buckwheat Banana Bread FAQs
• Buckwheat Banana Bread Recipe Conclusion
• More Healthy Baking Recipes:
• Love This Recipe? Let's Stay Connected!
• Healthy Buckwheat Flour Banana Bread (Gluten-Free)
• See what other people think about this recipe!

Meet The Healthy Buckwheat Banana Bread Recipe

If you are like me, you love enjoying a thick slice of banana bread, toasted, with a bit of coconut butter on top, and dipped in a glass of your favourite milk or coffee. YUMMY!

I’ve been on a mission to come up with the perfect healthy version recipe to share with you! So get ready for a twist on classic banana bread with my Buckwheat Banana Bread recipe!

Why You Will Love This Buckwheat Banana Bread

Made with health-conscious ingredients, this bread is not just tasty but also good for you. Using buckwheat flour, which has earthy flavour, and it's a gluten-free and nutritious flour alternative to traditional flour, this recipe caters to those looking for healthier baking options or with dietary restrictions like celiac disease.

The natural sweetness of ripe bananas and dates eliminates the need for added sugars, making it a guilt-free indulgence. I've added a hint of spice and texture with cinnamon, nuts, and raisins, making every bite a delightful experience. 

Perfect for a wholesome breakfast or a satisfying snack, this gluten-free banana bread is easy to make and sure to become a favorite in your recipe collection when you feel like a delicious treat!

This Buckwheat Banana Bread Is Sweetened With Dates!

While other banana bread recipes use sugar or honey, this healthy banana bread recipe uses dates for something a little different. That means no need for brown sugar, maple syrup, coconut sugar, etc. 

Dates are rich in nutrients, fiber, and antioxidants, plus they are delicious and cheap. They also make a more moist banana bread. You can read more about their health benefits here!

Note: I use pitted dates, not Mejdool dates, purely because they’re a lot cheaper! I buy the dates in bulk for only $4.99 per kg.

Buckwheat Banana Bread Recipe Ingredients

Simple ingredients are required for this recipe! You might have some already at home, and they are all easy to find in common grocery stores.

Dry ingredients

• 1 ¾ cups buckwheat flour
• 1 tablespoon baking powder
• ½ tablespoon cinnamon
• ½ teaspoon nutmeg

Wet ingredients

• 3 ripe bananas + 1 sliced banana for decoration on top
• 2 organic eggs
• ¾ cup of pitted dates
• ½ cup plant milk (I normally use almond or coconut milk)
• ⅓ cup coconut oil melted
• 1 teaspoon vanilla extract

Optional add-ons

• ¼ cup of raisings
• ½ cup of walnuts

While the above are a great addition, you can totally go without them!

How To Make Buckwheat Banana Bread

Preheat the oven to 180C degrees.

Step 1: Prepare The Banana Bread Mixture

Warm up the milk in the microwave or stove, and soak the dates in it for 10 minutes.

Transfer the milk, dates, melted coconut oil, vanilla and two bananas to the food processor, and pulse until smooth. Add the eggs, and pulse for a few seconds.

Add all the dry ingredients & pulse for a few seconds more. Don't overmix the batter.

Mash one banana, and add it to the food processor along with the raisins & walnuts. Combine by hand using a rubber spatula.

Step 2: Transfer to a mould

Transfer the mashed banana mixture to a loaf pan lined with parchment paper.

Slice the remaining banana lengthwise, and put on top of the loaf.

Bake time is 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the banana bread cool completely before transferring the loaf from the loaf tin to parchment paper.

Tip! Serve toasted!

Notes for this recipe

Buy some of the ingredients on your bulk foods store and go plastic-free
Healthy food and healthy planet! Contribute to reducing waste by buying some of the ingredients in bulk without using plastic.

Opt for ripe bananas

If you've tried my low carb banana chocolate muffins or my blueberry banana coconut muffins you know that I love baking with bananas! When baking with bananas the riper the bananas are, the better. Overripe bananas are fine as long as they are safe to eat (not mouldy). They will be sweeter and bring more flavour to the recipe!

Soak the dates
Dates tend to be a bit dry, so I like to soak them to make them more juicy and soft. I highly recommend not skipping this step 😊

Walnuts and raisins
I love this buckwheat banana bread with crunchy walnuts and raisins, but you can substitute these for other ingredients (like chocolate chips) or omit them at all. It will still be delish!

Storage

I love this buckwheat banana bread with crunchy chopped walnuts and raisins, but you can substitute these for other ingredients (like dark chocolate chips) or omit them at all. It will still be delish!

Buckwheat Banana Bread FAQs

Can I use almond flour?

While I have not personally tried this substitution, please consider the following, if you insist on this substitution:

1. Texture: Almond flour is more moist and dense than buckwheat flour, so the bread might be denser and less fluffy.
2. Flavor: Almond flour will impart a nuttier taste to the bread.
3. Ratio: Typically, you can substitute almond flour on a 1:1 basis with buckwheat flour, but since almond flour is denser, you might need to adjust the amount slightly. Start with a 1:1 ratio, and if the batter seems too wet, add a little more almond flour until you reach the ??? (Alicia could you describe the ideal consistency for the batter here) consistency.
4. Binding: Almond flour doesn’t bind as well as buckwheat flour. You may need an extra egg or a binding agent.

Do I need to use a food processor?

I highly recommend using a food processor in order to properly mash and incorporate the dates into the banana bread mixture. However, if you don't have a food processor, you'll definitely want to soak the dates first, chop them finely with a knife, and then mash with a fork, or blend with a hand blender. Also be sure to mash bananas first as well.

What should I serve with buckwheat banana bread?

I like to enjoy my banana bread toasted, with a side of almond milk or oat milk for a yummy breakfast. If you're serving a crowd you could also serve along savoury options, likes eggs and bacon.

Can I substitute coconut oil for olive oil or vegetable oil?

While I have not personally tried this substitution, please consider the following, if you insist on this substitution:

1. Flavor: Olive oil has a distinct, fruity flavor that can influence the taste of your banana bread. If you prefer a neutral taste, vegetable oil is a better choice as it has a more neutral flavor.
2. Texture: Both olive oil and vegetable oil should work similarly to coconut oil in terms of the texture they impart to the bread. They can help keep the banana bread moist.
3. Health Considerations: Olive oil is known for its health benefits, including heart-healthy fats. Vegetable oils (such as canola, sunflower, or soybean oil) are inflammatory and I personally stay away from them.
4. Substitution Ratio: You can substitute coconut oil with olive oil or vegetable oil in a 1:1 ratio. For example, if the recipe calls for ⅓ cup of coconut oil, you can use ⅓ cup of olive or vegetable oil instead.
5. Heating Point: Keep in mind that coconut oil solidifies at room temperature, while olive and vegetable oils do not. This shouldn’t significantly affect the recipe but might slightly alter the texture.

Can I use baking soda instead of baking powder?

I don't recommending substituting baking powder for baking soda in a recipe like buckwheat banana bread because the chemical compositions of the ingredients and the way they react during baking are different. 

Buckwheat Banana Bread Recipe Conclusion

I hope you enjoyed this delicious banana bread recipe!

Wrapping up our buckwheat banana bread adventure, this recipe stands as an example of how delicious and healthy can go hand-in-hand. It’s a testament to the idea that making small changes in ingredients, like using buckwheat flour and natural sweeteners, can make a big difference in both taste and health.

Ideal for a quick breakfast, a snack, or even a sweet treat, this banana bread is versatile and always satisfying. So, give it a try, and let this banana bread with buckwheat flour recipe become a staple in your kitchen.

More Healthy Baking Recipes:

Love This Recipe? Let's Stay Connected!

If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!

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