Gluten-Free Banana Buckwheat Bread
GF Banana Buckwheat Loaf Cake is moist, soft, and delicious! It’s made using the ripest bananas and buckwheat flour. It’s an easy and basic banana bread recipe, and you can customize it with your favorite add-ins. Perfect for breakfast or an afternoon snack.
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About this easy GF banana loaf cake
This GF Banana Bread is soft, moist, and full of banana flavor. It’s made with ripe bananas and buckwheat flour. For more GF banana baking recipes, here is the link to these amazing banana muffins.
It’s a simple banana bread recipe, and you can customize it with your favorite toppings. It’s a perfect breakfast loaf, or as a snack, or for tea time. It’s a basic recipe that you have no excuse not to prepare, and it also freezes very well.
Ingredients:
The main ingredients of this recipe are:
- Flour: buckwheat flour and brown rice flour. You can also use gluten-free all-purpose flour.
- Bananas: Ripe bananas, because they get sweeter over time.
- Oil: natural oil, like sunflower oil. Coconut oil should work well.
- Milk: whole milk for the best flavor and consistency.
- Optional add-ins: walnuts, almonds, chocolate, and so on.
How to make GF Banana Bread with buckwheat flour
Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5 loaf pan or line with parchment paper. Set aside.
Whisk buckwheat flour, white rice flour, baking powder, salt, and ground cinnamon (optional) in a large bowl. Set aside.
In a medium bowl, beat the sugar with the oil. Add eggs, one at a time, beating well after each addition, and the vanilla extract.
Mash the bananas with a fork and add them to the mixture. Add the dry ingredients along with the milk and mix until well incorporated. Add chopped toasted walnuts if desired.
Pour the mixture into the prepared pan.
Bake for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
Variations
- Almond flour: Replace 1/2 cup of brown rice flour with almond flour.
- Dried fruits: replace walnuts with chopped toasted almonds or pecans.
- Chocolate banana bread: add chocolate chips for a chocolatey version.
- Spiced banana bread: add nutmeg and ginger for a strong flavor.
- Toppings: top the cake with cream cheese frosting or chocolate ganache.
Storing
Store the cake covered at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze it; it’s better if you slice it up before freezing, so you don’t need to defrost the entire cake.
FAQ
Can I make this recipe vegan?
Yes, you should use vegetable milk, like almond or soy milk, and no eggs. The texture is more compact, but it’s very tasty. I leave you the link for a vegan banana bread version.
More GF simple banana recipes
Gluten-Free Banana Bread with buckwheat flour
Ingredients
- 3/4 cup buckwheat flour
- 1 ¼ cup brown rice flour or gluten-free all-purpose flour
- 2 teaspoon baking powder
- Pinch of salt
- 1 teaspoon cinnamon (optional)
- 3/4 cup brown sugar
- ½ cup sunflower oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 medium, ripe bananas
- ½ cup milk
- Walnuts (optional) chopped and toasted
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar, or line with parchment paper. Set aside.
- Whisk buckwheat flour, brown rice flour, baking powder, salt, and ground cinnamon in a medium bowl. Set aside.
- In a large bowl, beat the sugar with the oil. Add eggs, one at a time, beating well after each addition, and the vanilla extract.
- Mash the bananas with a fork and add to the mixture.
- Add the dry ingredients along with the milk and mix until well incorporated. Add chopped, toasted walnuts if desired.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the cake; it should come out with no streaks of batter.
- Let cool before removing.