Buckwheat Banana Bread (Vegan, Gluten & Sugar Free) | Eat Yourself Green
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Buckwheat Banana Bread (Vegan, Gluten & Sugar Free)

Buckwheat Banana Bread | Eat Yourself Green

Today I woke up quite early (read 4:30) because my dear boyfriend decided to go surfing (yes, at 4:30am) and woke me up in the process and I couldn’t go back to sleep afterwards. So there I laid for some time, trying to bring myself to go back to sleep to no avail. Up already I headed to the kitchen to at least, make the best out of my ridiculously early morning. And I can’t complain about the results. I managed a pretty decent loaf of banana bread and a recipe for a no-oat granola (YUM!). But I’ll leave that for another time…today, I’ll just focus on this super delicious, light, not too sweet banana bread recipe.

My boyfriend loves banana bread, so I thought I’d be a good girlfriend and make him a special one, as he is now avoiding gluten. Damn, he is a lucky guy…

Buckwheat Banana Bread (Vegan, Gluten & Sugar Free)

I decided to adapt and change some things from a recipe my mother shared with me and managed to avoid gluten and eggs which were in the original recipe and I’m pretty impressed by the result. The bread still turned out pretty fluffy and rich in texture but as I didn’t add any type of sugar (!!!) on it, it’s not an overly sweet recipe. Perfect for anyone avoiding sugars and fat as I subbed the regular oil for coconut oil. So all in all, we’ve got a winner!

This recipe is pretty simple actually and required mere 6 ingredients and less than an hour to make. You must use over ripped  bananas though, otherwise you’ll get a very bland and non-sweet banana bread…not really what you want.

Maybe that’s the perfect recipe you’ve been looking for for Mother’s Day! Spoil your mom without spoiling her diet huh? Yeah, I know, great idea. You’re welcome.

To add that final touch, I put some walnut in the dough and on top, just before baking, but you can be creative and add cranberries for a sweet & sour hint or other nuts and dried fruits.

So here you have it. A great recipe that’s easy to make and super tasty and extremely healthy. Nothing like that sugar and fat laden banana bread slices that are worth a whole meal of calories and will leave you hungry before you leave the coffee shop…

Hope you enjoy this recipe as much as my hungry boyfriend. And let me know if you try it! Would love to hear your feedback.

5 from 1 reviews
Buckwheat Banana Bread (Vegan, Gluten & Sugar Free)
Prep time
Cook time
Total time
Healthy and simple Banana Bread that is vegan and sugar/gluten free.
Recipe type: Dessert
Cuisine: Vegan
Serves: 1 Loaf
  • 5 (overripe) bananas
  • 1½ cups of buckwheat flour
  • ½ cup of (melted) coconut oil
  • 1 cup of crushed walnut (you can use pecans or other nuts)
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg powder
  • 2 (heaped) tsp of baking powder
  1. First off, prepare a bread tin with oil and pre-heat the oven on 180°C degrees.
  2. Peel and add the bananas in your food processor, together with the buckwheat flour and the melted coconut oil until smooth.
  3. Mix well until you get a uniform consistency.
  4. Add the crushed nut and cinnamon/nutmeg. Mix through again.
  5. Last, add the baking powder.
  6. Pour the mix in the tin and place in the oven for about 40 minutes.
  7. Remove and serve with a drizzle of syrup or butter/peanut butter.


Buckwheat Banana Bread | Eat Yourself Green

Enjoy it and happy long weekend!

Larissa x

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  • Reply
    05/06/2017 at 3:05 am

    Can I sub the coconut oil for applesauce to make it oilfree? 🙂

    • Reply
      Larissa Tedesco
      06/06/2017 at 2:20 am

      Hey Alia, here in Australia applesauce is not very popular so I wouldn’t be able to tell you. I would think that yes, it would work but I can’t guarantee you. If you try it (with applesauce or avocado) please let me know! I’d love to know how it turned up. Good luck 😉

  • Reply
    05/06/2017 at 3:14 am

    Or perhaps avocado?

  • Reply
    Ellen Saravis
    19/07/2017 at 2:48 am

    Larissa, I just took this out of the oven & it is super delicious! What I LOVE most about this recipe…is that it does not have sugar in it (other than the bananas) Plant based protein, no sugar…Gluten free…I am so grateful that in my Google search I found your site! I also used Walnuts, not pecans.

    • Reply
      Larissa Tedesco
      19/07/2017 at 7:38 am

      Oh Ellen! I’m so happy to hear that! Love when people try this recipe, it’s super yummy!
      Enjoy your Banana Bread! ??

  • Reply
    Libby Hickey
    30/12/2017 at 1:49 am

    I was after a simple refined sugar free and gf banana bread recipe when I came across this! Just a quick note to say it was delicious and thanks so much for sharing!!

  • Reply
    16/06/2018 at 9:07 pm

    Can I use this recipe but make muffins from the batter?
    It looks amazing, btw.

    • Reply
      Larissa Tedesco
      19/06/2018 at 2:06 pm

      Yes, most definitely! You might just need to keep it in the oven for less time if baking in a muffin tray.
      Hope it works! 🙂

  • Reply
    24/07/2018 at 4:18 pm

    Hi Larissa! Thank you so much for this amazing recipe! It’s tastes so good, I had to stop myself from eating a lot of it in one go! Your recipe was also very easy to follow, even for a beginner like me, so thank you.
    I had one question. Mine didn’t rise as much as yours, I’m wondering if you could help me figure out why..? I don’t know how these ingredients work as I don’t often bake, to be honest. Appreciate any advice you have!

    Thanks again,

    • Reply
      Larissa Tedesco
      26/07/2018 at 10:45 pm

      Hi Suzana! So happy to hear you love the recipe!! I always wonder if my directions make sense 😅
      In regards to the banana bread not rising, you can add a little bit more of baking powder (about a 1/4 teaspoon extra) since every ingredient is different and the bananas can be quite heavy on the rest of the dough.

      Hope this helps!
      Much love,

      • Reply
        30/07/2018 at 12:26 pm

        The extra baking powder worked!! Thank you so so much!! Love this recipe so much it has become my staple breakfast!

        • Reply
          Larissa Tedesco
          06/08/2018 at 8:33 pm

          Yay! That’s great to hear <3 so nice to hear you love it as much as I do!! xx

  • Reply
    27/09/2018 at 8:45 am

    Hey there, had to comment I love this!!!! and wish to rate this a FIVE STAR ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ or ten or 💯 what the heck it’s good and so simple! !
    but I don’t see any way to do so (leave a rating)
    Thanks Larissa I love your blog found on google doing a buckwheat banana bread recipe and did not disappoint — not vegan but love the option and saving eggs when I can, and WOW I’ve been trying too hard with egg replacements , turns out I could just.. leave em out.
    And also I do not have a food processor I mashed bananas with a pastry blender hand tool, in separate bowl mixed the buckwheat and baking soda, with dry spice, and then added the two together with a fork finally mixing the oil with a spatula
    <3 so good <3

    • Reply
      Larissa Tedesco
      02/10/2018 at 9:18 am

      Oh my! It warms my heart so much when I hear people trying this recipe…it’s such a winner!

      Thanks for your kind words <3
      BTW, I think you can review the recipe on the 5 stars icon next to the recipe card.

      Much love xx

  • Reply
    30/12/2018 at 3:45 am

    Will it work without the nuts? It looks yummy, I just can’t eat nuts.

    • Reply
      Larissa Tedesco
      02/01/2019 at 9:55 am

      Hi Lynn,

      Yes, it will certainly works without the nuts. Enjoy it!

  • Reply
    09/02/2019 at 12:46 am

    I made these as muffins, and they turned out great!! So easy, I kept looking at the recipe, thinking I was missing something! Nope! Basically, in 20 minutes, I had a dozen big, yummy gluten free muffins.
    Thank you!
    I am so glad I found your blog!!

    • Reply
      Larissa Tedesco
      13/02/2019 at 12:21 pm

      Aw Regi! I’m so happy that you love this recipe! It’s definitely a winner being so easy and delicious 😀

      Happy to help!
      Larissa x

  • Reply
    29/04/2019 at 12:56 am

    It is in the oven! Can’t wait to taste it:)
    Any idea on the calorie count? Thanks!

    • Reply
      Larissa Tedesco
      30/04/2019 at 9:05 am

      Oh yum!!! I hope you really enjoyed it.

      To be honest I stopped counting calories a long time ago. I focus a lot more on the nutritional content rather than on what’s in it. And this banana bread is a winner!

      L x

  • Reply
    10/09/2019 at 4:46 am

    Hi, I really want to try this recipe. We seem to get bananas in various sizes. Could you please suggest a rough banana weight or mashed banana cup measure for the recipe? Thank you.

    • Reply
      Larissa Tedesco
      11/09/2019 at 9:10 am

      Hi Hina, sure can. You can estimate about 1 cup and 3/4 of mashed bananas for this recipe. If you try it, let me know how it goes.

      Larissa x

  • Reply
    Oum Adam
    16/10/2019 at 12:27 am

    Hi, what’s a good sub for the coconut oil?

    • Reply
      Larissa Tedesco
      16/10/2019 at 5:01 pm

      I’d suggest rice bran oil for a substitute 🙂
      Larissa x

  • Reply
    09/11/2019 at 12:10 am

    Why your banana turns to brown and the buckwheat is grey color? Neither white?

    • Reply
      Larissa Tedesco
      10/11/2019 at 2:33 pm

      Buckwheat is a wholemeal flour so it doesn’t really turns white even if there where no bananas. It’s probably because of the photo edition too. It’s totally edible and totally yummy 🙂

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