Buckwheat Flour Banana Bread – GF an DF

A soft and fragrant banana bread made using buckwheat flour and almond milk. Healthy and extremely tasty!

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Here on The Fit Mediterranean I have posted MANY banana bread recipes, some healthy, some using all the juicy butter and sugar, some vegan and some gluten-free.

The pantry in my flat here in Shanghai does not have many ingredients left as I am trying to use up what’s left before I leave for Christmas to go back to Italy. Yet I had some ripe bananas which were calling my name and what’s best to use them to make a sweet bread?


So that’s how I came up with this recipe using all I had left: buckwheat flour, coconut oil and almond milk.

if you want to make this vegan, just replace the organic egg, with a flax egg 😉


  • 300 g of ripe bananas + 1 small
  • 100 g buckwheat flour
  • 20 g cornstarch
  • 1 organic egg (or one flax egg)
  • 40 g coconut oil, melted
  • 55 g almond milk
  • 2 tbsp Erythritol or coconut sugar
  • 1 tbsp baking powder
  • a pinch of salt
  • 1/2 tbsp ground cinnamon

In a large bowl mash up 300 g of ripe bananas, stir in the egg, melted coconut oil and milk.

Next add in the dry ingredients and whisk until combined.

Pour the batter into a bread loaf which you have lined with parchment paper. Top it with a small banana sliced in half

Bake your banana bread in pre-heated oven at 180C for about 50 min.

Let it cool down then slice it up and enjoy!

This buckwheat flour banana bread stores for up to 5 days in your fridge, just heat it in your oven or microwave before serving it!

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.