Gluten-Free Buckwheat Flour Banana Bread – Ultra Quick & Healthy

Soft gluten-free banana bread made with buckwheat flour and bananas

Got overripe bananas lying around? This gluten-free banana bread is the perfect solution: ready to bake in 10 minutes, with fewer than 7 ingredients. Made with buckwheat flour, it’s naturally high in fiber, contains no added sugar, and is super moist. Perfect for a healthy snack or a nourishing breakfast.

Why make this banana bread?

• Ultra quick: ready in 10 minutes, including prep

• Anti-waste: uses up 4 ripe bananas

• Gluten-free: made with buckwheat flour

• No complicated ingredients: no need for milk, added sugar, or gluten-free mixes

• Moist, tender, naturally sweet

Benefits of the ingredients

• Bananas: rich in potassium, fiber, and antioxidants, they replace sugar and add moisture

• Buckwheat flour: gluten-free, rich in plant proteins, fiber, and minerals

• Eggs: a quality protein source, they help the cake hold its shape

• Grated coconut (optional): boosts fiber and adds an exotic touch

Gluten-Free Buckwheat Flour Banana Bread – Ultra Quick & Healthy

INGREDIENTS (for 1 loaf)

• 4 big ripe bananas (≈ 300g mashed + 1 for the topping)

• 3 eggs

• 200g buckwheat flour

Possible variations:

• 100g buckwheat + 100g whole grain rice flour

• 200g wheat flour

• 200g gluten-free flour mix

• 40-50g melted coconut oil or olive oil or neutral oil

• 1 tsp baking powder

Optional: 

• 4 tbsp grated coconut

• 1 tsp of cinnamon

• dark chocolate chips

• nuts

PREPARATION

1. Preheat your oven to 180°C (350°F).

2. In a large bowl, mix the eggs, melted coconut oil, and 3 mashed bananas.

3. Add the flour, baking powder, and grated coconut if using. Mix until the batter is smooth and homogeneous.

4. Oil or line a loaf pan.

5. Pour in the batter, then cut the last banana in half lengthwise and place it on top.

6. Bake for about 40 minutes. Test with a knife: it should come out clean or slightly moist but without batter.

7. Let cool before removing from the pan.

Storage

• Banana bread keeps up to 4 days in the fridge, well wrapped.

• Personally, I freeze it in slices so I always have some on hand for a quick snack or an impromptu breakfast!