Today I woke up quite early (read 4:30) because my dear fiancé decided to go surfing (ahem at 4:30am) and woke me up in the process so I couldn’t go back to sleep afterwards. 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 fiancé 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.
[EDIT] Also, since having a baby, I found this recipe to be perfect for little ones since it doesn’t have added sugar! A treat all the family can enjoy.
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 (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
- First off, prepare a bread tin with oil and pre-heat the oven on 180°C degrees.
- Peel and add the bananas in your food processor, together with the buckwheat flour and the melted coconut oil until smooth.
- Mix well until you get a uniform consistency.
- Add the crushed nut and cinnamon/nutmeg. Mix through again.
- Last, add the baking powder.
- Pour the mix in the tin and place in the oven for about 40 minutes.
- Remove and serve with a drizzle of syrup or butter/peanut butter.
Enjoy it and happy long weekend!
Larissa x
43 Comments
Alia
05/06/2017 at 3:05 amCan I sub the coconut oil for applesauce to make it oilfree? 🙂
Larissa Tedesco
06/06/2017 at 2:20 amHey 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 😉
Alia
05/06/2017 at 3:14 amOr perhaps avocado?
Ellen Saravis
19/07/2017 at 2:48 amLarissa, 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.
Larissa Tedesco
19/07/2017 at 7:38 amOh Ellen! I’m so happy to hear that! Love when people try this recipe, it’s super yummy!
Enjoy your Banana Bread! ??
Libby Hickey
30/12/2017 at 1:49 amI 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!!
Larissa Tedesco
30/12/2017 at 7:57 amAwww thank you so much! Glad to know you like it ?
Kaat
16/06/2018 at 9:07 pmCan I use this recipe but make muffins from the batter?
It looks amazing, btw.
Thanks
Larissa Tedesco
19/06/2018 at 2:06 pmYes, most definitely! You might just need to keep it in the oven for less time if baking in a muffin tray.
Hope it works! 🙂
Suzana
24/07/2018 at 4:18 pmHi 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,
Suzana
Larissa Tedesco
26/07/2018 at 10:45 pmHi 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,
Larissa
Suzana
30/07/2018 at 12:26 pmThe extra baking powder worked!! Thank you so so much!! Love this recipe so much it has become my staple breakfast!
Larissa Tedesco
06/08/2018 at 8:33 pmYay! That’s great to hear <3 so nice to hear you love it as much as I do!! xx
Ekf
27/09/2018 at 8:45 amHey 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
Larissa Tedesco
02/10/2018 at 9:18 amOh 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
Lynn
30/12/2018 at 3:45 amWill it work without the nuts? It looks yummy, I just can’t eat nuts.
Larissa Tedesco
02/01/2019 at 9:55 amHi Lynn,
Yes, it will certainly works without the nuts. Enjoy it!
Regi
09/02/2019 at 12:46 amI 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!!
Larissa Tedesco
13/02/2019 at 12:21 pmAw 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
Belgon
29/04/2019 at 12:56 amIt is in the oven! Can’t wait to taste it:)
Any idea on the calorie count? Thanks!
Larissa Tedesco
30/04/2019 at 9:05 amOh 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
Hina
10/09/2019 at 4:46 amHi, 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.
Larissa Tedesco
11/09/2019 at 9:10 amHi 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.
Thanks,
Larissa x
Oum Adam
16/10/2019 at 12:27 amHi, what’s a good sub for the coconut oil?
Larissa Tedesco
16/10/2019 at 5:01 pmI’d suggest rice bran oil for a substitute 🙂
Larissa x
Lous
09/11/2019 at 12:10 amWhy your banana turns to brown and the buckwheat is grey color? Neither white?
Larissa Tedesco
10/11/2019 at 2:33 pmBuckwheat 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 🙂
Brittany Brown
25/03/2020 at 10:38 amThis turned out amazing!! Perfectly sweet and moist. I had to cook it 20 extra minutes and the outside got a tad crispy. But oh well I love a crispy outside!
Larissa Tedesco
30/03/2020 at 10:11 amHi Brittany, so happy to hear it turned out good, indeed some ovens take a little extra time. I honestly also love a little bit of crispy bits on the outside 😛 Enjoy it!
Judith
08/04/2020 at 1:15 amLooks great! What size is the loaf tin?
Larissa Tedesco
08/04/2020 at 4:54 pmHey Judith,
I used a regular bread loaf tin for this one 🙂
Gail
04/05/2020 at 1:40 amMine turned out awful, and now I see the 180 is centigrade:(
Larissa Tedesco
06/05/2020 at 10:01 amOh shame! Sorry that it didn’t worked out as you expected, Gail. Hope you still give this a go. I promise it’s worth it!
Gail
06/05/2020 at 10:54 pmI did and it was good!
Larissa Tedesco
08/05/2020 at 11:23 amHow nice to hear! Glad you gave it a go again 😍
Kim
10/05/2020 at 3:14 amCan this go in a bread maker? If so do I need to alter anything? And do you use coconut oil for cooking or extra virgin? Did anyone ever try this with applesauce?
Larissa Tedesco
11/05/2020 at 10:01 amHi Kim, I never tried to make this one in the bread maker so I honestly wouldn’t know, I’m sorry. As for the coconut oil you can use both, not much difference in the final product. I tend to use extra virgin.
And I’m sure I had someone else try it with applesauce but I’m haven’t personally as it isn’t something we use often in Australia.
Hope you try it and enjoy it 🙂
Toria
09/06/2020 at 3:51 amI make these into mini muffins and my kids love them! Have you ever tried adding shredded zucchini or carrot?
Larissa Tedesco
09/06/2020 at 10:49 amHi Toria, so glad your kids love it! It’s such a delicious recipe. I never tried with grated veggies on it, but please let me know if you do so other people can try it as well 🙂 Thanks for sharing x
BAILEY Ann Padgett
30/08/2020 at 10:58 pmThank you for this recipe! It is so hard to find recipes with no added sugar (not even maple syrup or honey) and no grains. I first just made this for myself because I had a lot of buckwheat flour, but our 10mo baby loved it so I used this recipe to make his 1 year old smash cake! I put a can of coconut milk in the fridge and used the cream to ice it and wrote a 1 on top in blueberries. Babies shouldn’t have any added sugars until at least 2 years old and grains are not a good idea until molars come in, and even then, they should be presoaked whole grains. I’m so glad I have this recipe so he could still have a fun smash cake on his birthday that I felt comfortable feeding him!
dorothy heldt
19/03/2021 at 12:41 amcan I make this bread in a bread machine? Luv the recipe!!
Larissa Tedesco
19/03/2021 at 8:59 pmHi there, I never tried to make this on the bread maker. Maybe if you just bake it in there, it might work, but really can’t guarantee.
Let me know how you go,
Larissa x
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