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Buckwheat Banana Bread Recipe

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Calories: 200kcal

Ingredients

  • 1½ cups buckwheat flour – nutty earthy, and gluten-free magic.
  • 1 tsp baking soda – lifts your loaf like it’s on steroids.
  • ½ tsp salt – balances all that sweetness.
  • ½ tsp cinnamon – optional but highly recommended for cozy vibes.
  • 3 ripe bananas – the mushier the better. Bonus points if they’re spotted.
  • ⅓ cup coconut oil – or butter if you must. Keeps it moist AF.
  • ¼ cup honey or maple syrup – natural sweetness none of that processed nonsense.
  • 2 eggs – the glue holding this glorious loaf together.
  • ½ cup plain yogurt – adds tang and extra softness.
  • 1 tsp vanilla extract – because flavor matters.
  • Optional add-ins: chocolate chips walnuts, pecans, or shredded coconut. Go wild.

Instructions

  • Preheat & prep – Oven at 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper. Easy cleanup, yay.
  • Mash bananas – In a large bowl, mash until smooth-ish. Don’t worry about lumps—they’re delicious.
  • Mix wet ingredients – Add eggs, yogurt, coconut oil, honey, and vanilla to bananas. Whisk until a friendly, unified batter forms.
  • Combine dry ingredients – In another bowl, whisk buckwheat flour, baking soda, salt, and cinnamon.
  • Marry wet & dry – Fold dry ingredients into wet. Don’t overmix—your bread will thank you with fluffiness.
  • Optional add-ins – Stir in chocolate chips, nuts, or whatever makes your soul happy.
  • Bake – Pour batter into pan. Smooth top. Bake 50–60 minutes, or until a toothpick comes out clean.
  • Cool – Let it chill in the pan 10 minutes, then transfer to a wire rack. This is the hardest part… waiting.