Buckwheat Banana Bread


Buckwheat brings out the best in bananas. It’s got a toasty, nutty, wholesome flavor and a soft but rustic texture. It just takes things to a whole other level, so rest assured, if someone else brings banana bread to the potluck, yours will be the recipe everyone asks for. Banana sizes are all over the place, so it’s very important to measure mashed bananas and get the correct amount, or your bread could come out wrong. Mash bananas into a measuring cup until you have 1 cup (300 g), which should take 3 average-size bananas. Have some leftover banana? Well, just eat it.


  • 1 cup (300 g) mashed very-ripe banana, plus ½ banana, sliced lengthwise, for garnish (pictured)
  • ¾ cup (150 g) sugar
  • ¼ cup (60 ml) refined coconut oil, melted
  • 1 cup (240 ml) unsweetened nondairy milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¾ cup (90 g) buckwheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt


  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, beat together the mashed bananas, sugar, canola oil, milk, and vanilla.
  3. Sift in both flours, the baking soda, and salt and gently mix just to incorporate. It’s okay if there is some flour still visible, just be careful not to overmix.
  4. Lightly spray an 8 by 4-inch (20 by 10 cm) loaf pan with nonstick cooking spray. Pour the batter into the pan. If you’d like to decorate the top, place the sliced banana cut sides up and lengthwise over the batter.
  5. Bake for 55 minutes, until sides are pulling away from the pan. Use a butter knife to test for doneness. Let cool, then invert onto the counter and slice.