Jump to Recipe·Print Recipe
Cinnamon Buckwheat Banana Bread with the PERFECT fluffy vegan + gluten-free texture, healthy breakfast-approved ingredients, and simple one bowl prep!
Nothing says back to basics, simple and healthy, snack or breakfast, perfect addition to your January fridge like BANANA BREAD.
I’ve done oat flour banana bread and I’ve done a grain-free version with almond flour, but this new version with buckwheat flour blows them both out of the water when it comes to fluff and incredible vegan gluten-free crumb. No gummy texture, no sinking center after you pull it out of the oven, no smushing when you slice it warm. This recipe is simple, reliable, and my new favorite ♡
A few things to note:
- Please please pleeeeeeeease use RAW buckwheat flour. Not the toasted stuff that bakes to be dark purple and is super strong in flavor. I buy raw buckwheat groats (they’re cheap!) in the bulk section and grind my own flour in the vitamix.
- For something different, I tried sparkling water as the liquid ingredient in this recipe, and it really boosted the egg-free fluff factor. But if you don’t want to or don’t have it, almond milk is fine too.
- How much cinnamon? A LOT. At least that is my preference, but up to you. Other spices are always yummy too!
- Buckwheat flour is not a very sweet flour, so you will need some sugar in addition to the natural banana sweetness. I used coconut sugar, and also added a couple tablespoons of molasses for extra richness. Optional, but super tasty.
It’s simple, it’s sweet, it’s perfect for snacking on all times of day. May you bake, try, and fall in love with Cinnamon Buckwheat Banana Bread too.
Cinnamon Buckwheat Banana Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Category: bread
- Method: baking
- Cuisine: american
Print RecipePin Recipe
Description
Cinnamon Buckwheat Banana Bread with the PERFECT fluffy vegan + gluten-free texture, healthy breakfast-approved ingredients, and simple one bowl prep!
Ingredients
Scale
- 1 1/2 (240g) cup buckwheat flour*
- 2 tsps baking powder
- 1/2 tsp salt
- 1–2 tbsp cinnamon
- 1/2 cup (75g) coconut sugar
- 250g overripe bananas (2-3)
- 1/2 cup (125g) almond butter (or any nut/seed butter)
- 1 tsp vanilla extract
- 2 tbsp (30g) molasses (optional)
- 3/4 cup sparkling water** (or nondairy milk)
Instructions
- Preheat the oven to 350ºF.
- Whisk together the flour, baking powder, salt, and cinnamon.
- Blend the bananas, almond butter, molasses (if using), coconut sugar, vanilla, and sparkling water.
- Add wet to dry and mix to combine.
- Pour into a greased loaf pan.
- Top with a sprinkling of chopped walnuts and dusting of coconut sugar (optional).
- Bake for 45-50 minutes at 350ºF.
- Cool for 10-15 minutes before removing from the pan and slicing.
- Keep leftovers in an airtight container in the fridge for up to a week.
Notes
*Ground from RAW buckwheat, you do not want the dark toasted kind.
**This makes the bread extra fluffy, but nondairy milk is fine too.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 163mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 6g
Keywords: baking, healthy, snack, cinnamon, almond butter, grain free, easy, one bowl
CLICK BELOW TO PIN
PinShareTweetEmail