There’s something deeply comforting about baking a cake. For me, it’s more than just putting ingredients together — it’s creative, calming, and filled with nostalgia. Some of my favourite childhood memories are of baking with my Nan. I’d wake up at her house to the sound of the mixer whirring and feel excited wondering what cake she was making that day. Baking with her and my mum — is what first made me fall in love with it. That early love of baking is what keeps me coming back to recipes like this buckwheat banana bread — a simple, wholesome treat that feels just as joyful to make as it does to eat.
Even now, baking is one of the ways I unwind. I love serving something homemade to family and friends (and of course enjoying a slice myself!). But as I’ve become more mindful of what I eat and started reducing certain ingredients like gluten and refined sugar, I knew I didn’t want to give up that joy — I just needed to find ways to make the recipes work for me.
Banana loaf has always been one of my go-to bakes. It’s simple, naturally sweet, and a great way to use up those overly ripe bananas I never like to eat once they’ve gone spotty. But traditional banana bread is usually heavy on sugar and made with wheat flour — neither of which work for me now. So this version uses buckwheat flour, which is naturally gluten-free and nutrient-dense, and swaps out refined sugar for coconut sugar, maple syrup, or honey.
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What I Swapped and Why
As I started making more intentional food choices, I didn’t want to stop baking — I just wanted to create versions that felt better for my body. This buckwheat banana bread keeps everything I love about a classic banana loaf, but with a few thoughtful changes:
Buckwheat flour instead of wheat flour
Buckwheat is naturally gluten-free and more nutritious than many standard gluten-free flour blends. It’s high in fibre, plant-based protein, and rich in magnesium and antioxidants like rutin, which support heart health and circulation. It also has a slightly earthy flavour that pairs beautifully with banana and spice.
Coconut sugar instead of white sugar
Coconut sugar is less processed and has a lower glycaemic index than refined sugar, meaning it may help support more stable energy levels. It also contains small amounts of minerals like potassium and iron — and it adds a rich, caramel-like depth to baked goods.
Maple syrup or honey for added sweetness
Both of these are natural sweeteners that offer more than just sugar. Maple syrup contains trace minerals like zinc and manganese, while honey offers small amounts of antioxidants. Plus, you need less when you’re also using ripe bananas for sweetness.
Ripe bananas
The browner the better! As bananas ripen, their natural sugars intensify — which means you can use less added sweetener overall and still end up with a flavourful, tender loaf.
Dairy-free
Instead of butter, this recipe uses olive oil or coconut oil. Both options provide healthy fats and give the loaf a soft, moist texture without the heaviness that butter can sometimes add. It’s naturally dairy-free, with no need for substitutions.
Why You’ll Love This Recipe
- Naturally gluten-free and dairy-free – made with simple ingredients and no need for substitutions.
- Lower in sugar – sweetened with coconut sugar, maple syrup or honey, and ripe bananas.
- Nutrient-dense – thanks to buckwheat flour, which offers fibre, plant-based protein, and essential minerals.
- Soft and satisfying – the texture is tender and moist, with just the right amount of sweetness.
- Great for using up ripe bananas – perfect if, like me, you won’t eat them once they’ve gone brown!
- Customisable – you can fold in raisins, chopped nuts, or even dairy-free chocolate chips depending on what you fancy.
- Perfect for breakfast or a snack – wholesome enough for the morning, but sweet enough for an afternoon treat.
Ingredients & Substitutions
Here’s a quick overview of what you’ll need to make this buckwheat banana bread — and how you can adjust it to suit what you have on hand:
- Buckwheat flour – Essential for this recipe. I don’t recommend swapping it, as the flavour and texture are unique.
- Baking powder & baking soda – Both are needed for a good rise and soft crumb.
- Spices – I use cinnamon, ginger, and nutmeg, but you can leave one out or increase the cinnamon if preferred.
- Bananas – The riper the better for flavour and sweetness.
- Oil – Olive oil or melted coconut oil both work well. Coconut oil adds a slightly sweeter, firmer finish.
- Almond milk – Any dairy-free milk will do here (like oat or coconut milk).
- Lemon juice – Reacts with the baking soda to help it rise.
- Egg – Optional. This recipe holds together well without it, but you can include it for extra binding if you like.
- Coconut sugar + maple syrup/honey – This combo adds gentle sweetness and helps keep the loaf moist. You can adjust amounts to taste.
- Raisins – Soaked and drained for best texture. You can swap for other dried fruit or leave them out.
- Optional extras – Add chopped walnuts or dairy-free chocolate chips for variety.
Tips for Getting It Right
- Use very ripe bananas – The darker and spottier, the better. They’ll add more flavour and natural sweetness to the loaf.
- Don’t overmix the batter – Once you combine the wet and dry ingredients, stir just until everything is incorporated. This helps keep the texture soft and tender.
- Soak the raisins – A quick soak in hot water for 5–10 minutes makes them plumper and juicier, so they don’t dry out the loaf.
- Check your baking time – Ovens can vary. Start checking around the 50-minute mark. A skewer should come out with a few moist crumbs, not wet batter.
- Let it cool fully before slicing – It holds together best once completely cool. Resting on a wire rack helps it firm up without going soggy.
- Use parchment paper – Lining the tin makes it much easier to lift the loaf out cleanly after baking.
Serving Suggestions
- Breakfast on the go – A slice of this buckwheat banana bread makes a satisfying and naturally sweet start to the day. Try it with a dollop of coconut yogurt or a smear of almond butter for extra staying power.
- Afternoon snack – Perfect with a cup of tea when you need something comforting and wholesome to get you through the afternoon.
- Toasted with toppings – Lightly toast a slice and top with banana, nut butter, or dairy-free chocolate spread for a more indulgent treat.
- With fruit or yogurt – Serve with fresh berries or a spoonful of dairy-free yogurt for a balanced, hormone-friendly snack or light breakfast.
- Lunchbox addition – It travels well, so it’s ideal for popping into lunchboxes or taking on the go.
Storage Tips
- Room temperature: Store the loaf in an airtight container at room temperature for up to 2 to 3 days. Ideal if you’re planning to eat it quickly and want to keep the texture soft.
- Fridge: For longer freshness, keep it in the fridge for up to 5 days. It firms up slightly when chilled but can be gently warmed or toasted if you prefer.
- Freezer: This buckwheat banana bread freezes well. Slice it first, then freeze individual portions with baking paper between them or wrap separately. It will keep for up to 2 months — just defrost at room temperature or pop into a warm oven to reheat.
Closing Thoughts
Baking has always been one of those things that brings me joy — and I’m so glad I’ve found ways to keep doing it while still supporting my health. This buckwheat banana bread is proof that you don’t need refined flour or loads of sugar to make something comforting, delicious, and genuinely satisfying.
If you’re looking for more naturally sweet, gluten-free bakes, you might also enjoy my Wholesome Quinoa Snack Bars — they’re perfect for clean snacking and just as easy to make ahead.
If you loved this recipe, feel free to share it with a friend or save it for later — every share helps me keep creating and sharing more hormone-friendly recipes and ideas.
Irresistibly Tasty Buckwheat Banana Bread (Gluten-Free & Dairy-Free)
Equipment
- Stainless Steel Loaf Tin Set of 2 Make sure to use baking paper with these tins as they not non-stick
- Reynolds Kitchens Unbleached Parchment Paper I love this brand as it's unbleached and compostable
Ingredients
- 1½ cups 180g buckwheat flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1½ cups mashed overripe bananas approx. 3 medium / 550g
- ¼ cup olive oil or melted coconut oil
- ⅓ cup almond milk or other dairy-free milk
- 2 teaspoons lemon juice
- 1 large egg room temperature
- ¼ cup coconut sugar about 30g
- 2 tablespoons maple syrup or honey
- ½ cup raisins soaked in hot water for 5–10 minutes, then drained
- Optional: a handful of chopped walnuts or dairy-free chocolate chip
Instructions
- Preheat your oven to 180°C (350°F). Line a 25cm x 11cm loaf tin with parchment paper (lightly grease if needed).
- In a large bowl, whisk together the mashed banana, oil, almond milk, lemon juice, egg, coconut sugar, and maple syrup or honey.
- In a separate bowl, combine the buckwheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the raisins (and any optional additions like nuts or chocolate chips).
- Pour the batter into the prepared tin and smooth the top.
- Bake for 50–55 minutes, or until golden and a skewer inserted into the centre comes out with a few moist crumbs.
- Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- No egg needed: This recipe can be made vegan easily it works beautifully without an egg. You can simply leave it out — no replacement needed.
- Nut-free option: Leave out the walnuts or chocolate chips, or replace with sunflower or pumpkin seeds.
- Bananas: Use very ripe bananas with brown spots for the best natural sweetness and texture.
- Sweetness: This bread is gently sweet. If you prefer a sweeter loaf, you can add an extra tablespoon of coconut sugar or maple syrup/honey.
- Storage: Keeps well in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. Freezes well in slices for up to 2 months.
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