This Buckwheat Banana Bread without Baking Powder will be the only banana bread recipe you need. It is easy to make, extremely moist and incredibly delicious.

Sliced Buckwheat Banana Bread

This banana bread recipe is the only banana bread recipe I make anymore.

However, there are a couple key components to making this Buckwheat Banana Bread recipe so successful.

The first is buttermilk and the second is resting the batter (more details in the FAQ sections).

But most importantly, this banana bread is delicious and easy to make.

Ingredient Notes

Buckwheat banana bread ingredients measured out.

Health Benefits of Bananas

Besides being absolutely delicious, there are SO many amazing components and nutritional value in a banana!

They are full of antioxidants and rich in nutrients.

A few highlights are carbs, vitamin c and potassium. Bananas are also known to support digestive health since it contains pectic, a type of fiber that promotes digestion.

Last, but definitely not least, bananas are easy to add into your diet and a great food source for recovering after a workout.

How to Make Buckwheat Banana Bread

  1. Preheat the oven to 325 degrees F and line a loaf pan with parchment paper.
  2. Mash the ripe bananas until mostly smooth, some clumps will remain.
  3. Add in the butter, eggs, buttermilk and granulated sugar.
  4. Mix until fully combined.
  5. Fold in the gluten free flour 1/3 cup at a time as well as the baking soda with the last 1/3 cup of flour.
  6. Mix until fully combined.
  7. Rest the batter for 1 hour in mixing bowl.
  8. Spray the parchment paper in the loaf pan with non stick and transfer the batter into the loaf pan after fully rested.
  9. Spread in an even layer and bake for a total of ~1 hour (rotating the loaf pan halfway through).
  10. If the top of the banana bread starts to become golden and brown, cover with aluminum foil.
  11. Remove from the oven when a toothpick comes out clean.
  12. Let cool completely before slicing (1-2 hours or more).
  13. Slice and enjoy!
Butter and Eggs in a glass bowl to make buckwheat banana bread.
Start by combining wet ingredients in a large glass bowl.
Buckwheat Banana Bread batter in a loaf pan.
Once the batter has rested, transfer to a loaf pan lined with parchment paper.
Baked Buckwheat Banana Bread in a loaf pan lined with parchment paper.
Bake until crisp on the edges and a toothpick comes out of the center clean.

Frequently Asked Questions

Do I have to use buckwheat flour?

Nope! You can substitute the buckwheat flour for regular all purpose flour or gluten free all purpose flour at a 1:1 ratio.

What makes THIS banana bread so moist?

Three important factors make this banana bread incredibly moist. The buttermilk, resting the batter and ensuring that you don’t use too much flour.

Can I use any replacements for the butter?

I have not tested the recipe with vegan butter or other butter replacements. It may come out okay but it has not been confirmed through testing.

Can I use regular milk instead of buttermilk?

You can! While the buttermilk is an important factor to getting an incredibly moist banana bread, you can also use 2 tbsp of sour cream as a replacement.

How can I make sure the banana bread is light and fluffy?

By not over-mixing the batter, you will have a light and fluffy texture.

What is the best way to store the banana bread?

Make sure the banana bread is completely cooled before storing. Once cooled, wrap it in plastic wrap. You can also slice it prior to wrapping in the plastic wrap. This will help it retain moisture.

(Optional: Once wrapped, place in a glass container or bread box.)

Holding a slice of Buckwheat Banana Bread in my hand.
Stack of buckwheat banana bread slices.
5 stars (4 ratings)

Buckwheat Banana Bread without Baking Powder

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes
Yield: 8 slices
This Buckwheat Banana Bread without Baking Powder will be the only banana bread recipe you need. It is easy to make, extremely moist and incredibly delicious.
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Ingredients
 

  • 3 bananas, very ripe
  • 1/2 cup butter, softened
  • 2 eggs
  • 3 tbsp buttermilk, or regular milk
  • 1 cup granulated sugar
  • 2/3 cup all purpose flour
  • 1/2 cup buckwheat flour, or all purpose flour
  • 1 tsp baking soda

Instructions
 

  • Preheat the oven to 325 degrees F and line a loaf pan with parchment paper.
  • Mash the ripe bananas until mostly smooth, some clumps will remain.
  • Add in the butter, eggs, buttermilk and granulated sugar.
  • Mix until fully combined.
  • Fold in the gluten free flour 1/3 cup at a time as well as the baking soda with the last 1/3 cup of flour.
  • Mix until fully combined.
  • Rest the batter for 1 hour in mixing bowl.
  • Spray the parchment paper in the loaf pan with non stick and transfer the batter into the loaf pan after fully rested.
  • Spread in an even layer and bake for a total of ~1 hour (rotating the loaf pan halfway through).
  • If the top of the banana bread starts to become golden and brown, cover with aluminum foil.
  • Remove from the oven when a toothpick comes out clean.
  • Let cool completely before slicing (1-2 hours or more).
  • Slice and enjoy!

Nutrition

Serving: 1slice, Calories: 185kcal, Carbohydrates: 31g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 72mg, Sodium: 251mg, Potassium: 228mg, Fiber: 2g, Sugar: 6g, Vitamin A: 452IU, Vitamin C: 4mg, Calcium: 21mg, Iron: 1mg
Author: Jess Selensky
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keywords: banana bread, buttermilk banana bread, buttermilk in baking, gluten free banana bread, gluten-free baking, moist banana bread

If you try this Buckwheat Banana Bread recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my business and fellow readers!