This buckwheat banana bread is ideal for breakfast or as a gluten-free snack. You can easily “veganise” it by replacing honey with agave or maple syrup.
This delicious buckwheat banana bread is sweetened with dates and honey. It is ideal for breakfast or as a gluten-free snack. You can easily “veganise” it by replacing honey with agave or maple syrup.
This recipe isn’t as cake-like as traditional banana bread and has more of a bread-like texture. You can enjoy it on its own and with a spread of butter and/or jam.
This recipe is great if you have some overripe or bruised bananas that need eating. Overripe bananas have a more intense flavour and a sweeter taste compared to ripe bananas. They are perfect for baking, adding depth and sweetness to a wide range of recipes including muffins, cakes, and any type of banana bread.
What is buckwheat flour?
Buckwheat flour is a type of flour made from ground buckwheat groats, the small, triangular seeds of the buckwheat plant. Despite its name, buckwheat is not related to wheat and is gluten-free, making buckwheat flour suitable for those with gluten sensitivities or celiac disease.
Buckwheat flour has a distinct nutty flavour which adds depth to baked goods.
How to make this buckwheat banana bread
Instead of eggs, I am using a chia egg to bind this loaf. The first step is to make the chia egg. All you need to do is combine some ground chia seeds with water and leave the mixture to rest for 10 minutes. This allows the chia seeds to absorb the water and form a gel-like mixture that can be added to the dough.
While the chia egg is resting, all you have to do is mix the dry ingredients together in one bowl and the wet ingredients together in another bowl. Once everything is combined stir in the dates, walnuts, and pumpkin seeds. Pour the mixture into a greased 900g (2lb) bread / loaf pan and bake for around 50-60 minutes.
This buckwheat banana bread will last up to 4 days in an airtight container.
I hope you enjoy this buckwheat banana bread recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Watch how to make this buckwheat banana bread
This recipe was originally published on May 29th, 2015 and updated on November 15th, 2024.
Buckwheat Banana Bread (with dates)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 tbsp ground chia seeds
- 250 g buckwheat flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 3 overripe bananas
- 75 ml melted coconut oil
- 1 tsp vanilla paste
- 4 Tbsp honey or agave syrup or maple syrup
- 15 pitted dates, roughly chopped
- 125 g walnut, roughly chopped
- 2 handfuls of pumpkin seeds
- dairy free butter for greasing
Instructions
- Pre-heat the oven to 180C/350F/Gas 4.
- Prepare the chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.1 tbsp ground chia seeds
- Grease a 900g (2lb) bread / loaf pan.dairy free butter for greasing
- Shift the flour, baking powder, bicarbonate of soda and salt in the bowl of a food processor. Mix well.250 g buckwheat flour, 1 tsp baking powder, 1 tsp bicarbonate of soda, 1/2 tsp salt
- In a separate bowl, mash the bananas with a fork until puréed.3 overripe bananas
- Stir the melted coconut oil, vanilla, honey (or favourite sweetener), and chia egg in the banana mixture until well combined.75 ml melted coconut oil, 1 tsp vanilla paste, 4 Tbsp honey or agave syrup or maple syrup
- Blend the wet banana mixture with the dry ingredients.
- Stirring with a wooden spoon, add the dates, walnuts and pumpkin seeds.15 pitted dates, roughly chopped, 125 g walnut, roughly chopped, 2 handfuls of pumpkin seeds
- Pour the mixture into the bread tin and even the dough.
- Cook for around 50-60 minutes or until an inserted cake skewer comes out completely clean. Check from 45 minutes onwards. Cool completely before serving. Keep up to 4 days in an airtight container.
Video
Nutrition
Find this recipe online:
Buckwheat Banana Bread (with dates)
https://theflexitarian.co.uk/recipe-items/buckwheat-banana-date-bread-vegetarian/
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I’m a self-taught baker and this is my second attempt baking loaf. I substitute egg for 3 tbsp Greek yogurt, and used 2/3 buckwheat flour and 1/3 coconut flour.
I followed all others accordingly. But the thing is my load always turn out burnt on top 🙁 but otherwise the bread tasted great! How do I prevent my bread from burning?
Hi Connie – Thanks for your feedback. Maybe you can try to cover the loaf once it has risen and the dough looks set and brown. You can use with baking paper or foil just make sure it is not too tight so that the moisture still can get out. Hope this helps. Annabelle
Lovely loaf, so nice to find a recipe that doesn’t use huge amounts of honey or maple syrup. I didn’t chop my walnuts and it was delicious!
So glad you enjoyed it. Thanks for your feedback. Annabelle
The mixture was incredibly dry as there was no mention of liquid in the recipe ingredients. We have used our initiative and added almond milk. We have our fingers crossed and are hoping it turns out all right. Will let you know.
Hi – The mixture is meant to be dry as it is more than a bread than a cake. I have checked the ingredients and all seems correct. I will try this recipe again and let you know how I got on. Hope yours turned out well.
Hello, loved this recipe it was lovely! Any ideas of the nutritional content per slice? Many thanks!
Hi Lucy – So glad you enjoyed this recipe. I do not include nutritional content on the blog. You can use http://www.myfitnesspal.com/recipe/calculator to get the breakdown. Annabelle x
Really good bread . Made several times and prefer it to others.
Clear instructions . Particularly like the reminder of what to put in at each stage.
I’ve made it in smaller tin which works well
Thanks Carolyn, So glad you like this recipe. I do too!! Annabelle x