Buckwheat Banana Bread without Baking Powder
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.
This banana bread recipe is the only banana bread recipe I make anymore. It’s moist, delicious and easy to make. Not to mention it is also naturally gluten-free friendly!
There are a couple key components to making this Buckwheat Banana Bread recipe so successful. What are they? Buttermilk and ensuring the appropriate rest time for the batter. Both of these are to making a moist banana bread.
You won’t ever have to worry about having a dry banana bread, ever again!
Ingredient Notes
- Bananas
- Buttermilk
- Buckwheat Flour
- Gluten Free Flour
- Baking Soda
- Granulated Sugar
- Eggs
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
- Preheat the oven to 325 degrees F
- Mash the ripe bananas until mostly smooth
- 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
- Mix until fully combined.
- Rest the batter for 1 hour in mixing bowl.
- Transfer the batter into the loaf pan after fully rested.
- Spread in an even layer and bake for ~1 hour
- When the top of the loaf becomes golden and crisp, 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!
Frequently Asked Questions
Nope! You can substitute the buckwheat flour for all purpose gluten free flour or regular all purpose flour at a 1:1 ratio.
Three important factors make this banana bread incredibly moist. The buttermilk, resting the batter and ensuring that you don’t use too much flour.
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 (yet).
You can! But the buttermilk is an important factor to getting an incredibly moist banana bread.
By not overmixing the batter you will have a light and fluffy texture.
You can! The baking time will be much less and I would recommend keeping an eye on it so that the result isn’t overbaked.
Related Recipes using Bananas
- Protein Banana Muffins
- No Bake Chocolate Fudge Balls
- Breakfast Banana Split
- Chocolate Banana Breakfast Cake
- Healthy Banana Waffle
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!
Buckwheat Banana Bread without Baking Powder
Ingredients
- 3 bananas, very ripe
- 1/2 cup butter, softened
- 2 eggs
- 3 tbsp buttermilk
- 1 cup granulated sugar, or monk fruit sweetener
- 2/3 cup gluten free flour
- 1/2 cup buckwheat 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).
- When the top of the loaf becomes golden and crisp, 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!
Delicious! Super moist and tasty, we loved it
Hi! Can you use normal cake flour?
Yes you could try that!
Tried this recipe today and it is excellent. The banana bread is so moist and exactly how you would want it. Thank you for such an amazing recipe.
This banana bread was perfect for breakfast with coffee. Thank you!
Totally love this version of banana bread! I’m always looking to pump up my whole grains. So good!