Vegan Buckwheat Banana Bread (Gluten-free, 9 ingredients)

全植物蕎麥香蕉蛋糕 Vegan Buckwheat Banana Bread

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This gluten-free Vegan Buckwheat Banana Bread is full of flavor, firm to bite in, and super great for make-ahead breakfast/snack. Plus, I got a special ingredient in it!

全植物蕎麥香蕉蛋糕 Vegan Buckwheat Banana Bread

Vegan Buckwheat Banana Bread

So, I got too many bananas at hand and let them got overripe, again. So, you know, it’s time for banana bread, again.

I love to make my old Gluten-free Banana Bread recipe, but I also like to take new adverture by testing and trying different things.

When I opened my fridge and saw those overripe bananas, I also took a glimpse at the huge bag of buckwheat flour which really need to breathe some new air (aka be taken out from the fridge for recipes).

全植物蕎麥香蕉蛋糕 Vegan Buckwheat Banana Bread

So I was thinking, maybe I could use them in the banana bread to make another gluten-free version. I still do a little bit of browsing and got inspired by Natalie‘s cinnamon buckwheat banana bread, which seems really amazing.

But if you’ve read my Matcha Azuki Bean Tart recipe post, you might already know that I’m trying to use fewer almonds at this moment (because of the bees’ issue) so I adapted a little bit and it turns out to be a firm, neutral-flavor banana bread that’s great for breakfast or snacks.

Also, I add a very interesting ingredient this time: Kombucha.

Some of you might already know kombucha. It’s a fermented, lightly effervescent tea drink that is widely known for enhancing gut health. But that’s not the reason why I use it here.

The reason is simple: I didn’t have any carbonated water at hand, but I want to make the bread fluffier in texture. Then I thought of the bubbles in kombucha in the fridge. So here we are.

全植物蕎麥香蕉蛋糕 Vegan Buckwheat Banana Bread


  • Buckwheat Flour: as a great gluten-free flour substitution in baking. But he texture is still different from common wheat flour, so just keep that in mind.
  • Baking Powder: makes the bread rise so it’s not too dense.
  • Salt: You don’t need much of it but I always add it in baking goods (or almost every recipe).
  • Cinnamon: to add a hint of sweet notes. If you love cinnamon a lot, you can double the amount.
  • Coconut Sugar: Even though I got bananas in this bread, we still need some sugar to bring out the whole flavor. This recipe is already not a high sugar one, so I don’t recommend cutting the amount of sugar. (in that case, your bread might not be good)
  • Overripe Bananas: One point of this recipe is to use them up and they also provide the sweetness we need in this bread. It’s always a good idea to measure weight-wise, especially for bananas.
  • Peanut Butter: I use peanut butter because 1) I love it 2) it’s pretty budget-friendly. You can use any nut butter or seed butter for substitution if you want.
  • Vanilla Extract: Add flavor to this bread.
  • Kombucha: This carbonated drink can make this bread fluffier in texture. You can use carbonated water/sparkling water to create the same effect. But if you don’t have any of them at hand, just go for the normal plant milk.


It’s quite easy to make this vegan buckwheat banana bread. And this is a one-bowl recipe that doesn’t involve any complacated moves.

  1. Mix the dry ingredients except for the walnuts.
  2. Mashed the bananas. Then mix them with other wet ingredients.
  3. Add the wet mixture to the dry one. Stir to combine.
  4. Stir in half the amount of the walnuts. Pour the mixture into a lined pan. Sprinkle the left walnuts on top.
  5. Bake at 175 C / 350 F for 35-40 minutes. Let it cool a little bit before slicing. EAT!
全植物蕎麥香蕉蛋糕 Vegan Buckwheat Banana Bread

The texture of this vegan buckwheat banana bread is quite different from the one I usually make. It’s fimer but but still soft inside.

But keep in mind that it will be even firmer after refrigeration, so I’ll recommend to serve it warm by reheating the slices in the oven.

This vegan buckwheat banana bread is not dessert-kind sweet but spot-on sweet for me. It’s good to have it on its own but it’s 200% better if you spread some peanut butter/nut butter or cookie butter on it.

It’s also freezer-friendly so you can make it ahead, slice, and store them in the freezer. When you don’t know what to eat for breakfast or craving something to bite in the afternoon, they’re there ready for you. Make sure to reheat them in the oven so they can get softer.

I hope you can give them a try and let me know how it went! 🙂

Other vegan banana-related recipes:

Vegan Buckwheat Banana Bread 全植物蕎麥香蕉蛋糕

This gluten-free Vegan Buckwheat Banana Bread is full of flavor, firm to bite in, and super great for make-ahead breafkast/snack. Plus, I got a special ingredient in it!
作者: Nora Hsu
準備10 minutes
料理35 minutes
Cooling20 minutes
總共1 hour 5 minutes
哪道菜: Breakfast
料理別: American, baking
Keyword: dairy-free, gluten-free, vegan
份量: 8 people


  • 240 g (1 + 1/2 cup) buckwheat flour 生蕎麥粉
  • 2 tsp baking powder 泡打粉
  • 1/4 tsp salt 鹽
  • 2 tsp ground cinnamon 肉桂粉
  • 70 g (1/2 cup) coconut sugar 椰糖
  • 250 g overripe bananas 過熟香蕉, ~2-3
  • 120 g (1/2 cup) peanut butter 花生醬, or any nut butter
  • 1/4 tsp vanilla extrat 純香草精
  • 180 ml (3/4 cup) kombucha 康普茶, or carbonated water
  • 130 g (1 cup) walnuts 核桃, roughly chopped


  • Preheat the oven at 175 C / 350 F. Line an 8″ loaf pan with parchment paper.
  • Add the dry ingredients (buckwheat flour, baking powder, salt, cinnamon, coconut sugar) into a mixing bowl EXCEPT for the walnuts. Give them a mix.
  • In another bowl, add the bananas and mash them with a fork.
  • Add the wet ingredients (peanut butter, vanilla extract, kombucha) to the banana. Mix to combine.
  • Add the wet mixture to the dry one. Stir to combine all.
  • Stir in half the amount of the walnuts. Pour the mixture into the lined pan(s). Sprinkle the left walnuts on top.
  • Bake at 175 C / 350 F for 35-40 minutes until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes before removing from the pan. Slice (and spread some peanut butter on it if you will) and EAT!


  • 將烤箱以 175 C 預熱。取一 8 吋長條麵包模,模內鋪烘焙紙
  • 將生蕎麥粉、泡打粉、鹽、肉桂粉、椰糖放入攪拌碗中,混拌一下
  • 於另一碗中放入香蕉,將香蕉用叉子壓成泥
  • 將花生醬、香草精、康普茶加入香蕉泥,混拌均勻
  • 將溼料混合物倒入乾料盆中,混合均勻
  • 取一半份量的核桃拌入麵糊中。將麵糊倒入事先準備好的模具,再將剩餘的核桃撒於表面
  • 放入烤箱烘烤 35-40 分鐘,至竹籤插入中央無麵糊沾黏。取出靜置至少 20 分鐘,再從模中取出,切塊 (可以抹花生醬或其它你喜歡的抹醬) 享用!


Storage: Store in an air-tight container in the fridge for 3-4 days or 2 weeks in the freezer. Reheat the oven before serving.
保存:冷藏 3-4 天,冷凍兩週。享用前用烤箱回烤熱


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