Gluten-Free Banana Buckwheat Bread
Gluten-Free Banana Loaf Cake is moist, soft, and packed with banana flavor. It has a tender crumb and is an easy basic banana bread recipe that you can customize with your favorite add-ins. Made with the ripest bananas is 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. Similar to these quick and easy banana muffins, which are very popular on this blog, but doesn’t use buckwheat flour.
It’s a simple banana bread recipe you can customize with your favorite add-ins like chocolate chips, dried fruit, and so on. It’s a perfect quick bread for breakfast, 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 and brown rice. You can also use gluten-free all-purpose flour.
- Bananas: Ripe bananas; they get sweeter and more flavorful 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 check if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no batter streaks.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
Baking tips
- Bananas: use overripe bananas; they are sweeter and more flavorful. Add strong banana flavor.
- Don’t overmix the batter.
- Dried fruits: chop and toast the walnuts for more flavor.
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’m leaving you the link for a vegan banana bread version.
More GF simple banana recipes
Moist Banana Buckwheat Bread (Gluten-Free)
Ingredients
- 3/4 cup buckwheat flour
- 1 ¼ cups brown rice flour or gluten-free all-purpose flour
- 2 teaspoons 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.