Buckwheat banana bread (gluten free)
Xanthan gum free, dairy free option, nut free with the right yoghurt
Equipment
- 21.5 x 11.5cm (8.5 x 4.5 inch) loaf tin (mine is USA Pan)
Ingredients
- 200 g light buckwheat flour see notes
- 75 g tapioca flour/starch
- 175 g caster sugar
- 10 g baking powder not baking soda
- 5 g cinnamon powder
- Pinch of fine salt
- 350 g ripe banana, mashed (weighed after peeling)
- 40 g neutral oil (I used olive oil)
- 150 g coconut yoghurt I tested Coyo, Cocobella and regular (dairy based) plain Greek yoghurt (see notes)
- 2 extra large eggs
- Butter regular or dairy free for greasing the pan
Instructions
- Preheat the oven to 160C/320F. Thoroughly grease an 21.5 x 11.5cm (8.5 x 4.5 inch) loaf tin with a small amount of butter (regular or dairy). Don’t be too generous or the bottom of the bread will be oily, but be sure to get in all the crevices of the pan.
- Rearrange the oven racks so you can place a piece of foil on the top rack above the banana bread to protect it from over-cooking. Place the bottom rack down the bottom of the oven so the bread has room to bake upwards.
- Whisk the dry ingredients together in a medium mixing bowl. Add the wet ingredients and stir to combine. Initially the mixture will be very stiff but will loosen slightly as the sugar dissolves. The consistency should be quite sticky and like a stiffer pancake batter or Greek yoghurt in thickness.
- When the batter is completely mixed and uniform in texture, use a silicon spatula to scrape/pour it into the prepared tin. Place the tin on a tray to protect the bottom of the bread and place the a medium/large piece of foil on the arranged top rack if you haven't already.
- Bake for anywhere from 1 hour to 1 hour 20-30 minutes. The bread using coconut yoghurt tends to take longer than the dairy based yoghurt, so check the loaf for doneness at the 1 hour mark. It should be baked through, golden all over and have a nice domed top.
- When the loaf is baked through, remove it from the oven and allow it to cool for 10 minutes before carefully running a knife around the edge and removing the loaf. Place it onto a wire rack to mostly cool.
- Once cooled, transfer to an airtight container and eat within a few days for best texture. The banana bread can also be sliced and frozen and defrosted. Reheating in a steamy environment (microwave or oven with a small pot of water) can help restore the soft texture.
Notes
- Use ripe bananas with brown spotty skin for the best flavour here.
- For a low FODMAP buckwheat banana bread, use ripe sugar bananas and a lactose free yoghurt or coconut yoghurt without any inulin or high FODMAP ingredients. As of November 2026, ripe sugar bananas are low FODMAP in serves of up to 191g serves per person. This recipe uses 350g banana in total.
- I have only tested this recipe with light buckwheat flour. I intend to test a version with dark buckwheat flour when I can.
- Sugar is a wet ingredient and adjusting the sugar content of a recipe can have unintended results. I do not recommend using an alternative sugar like coconut sugar or allulose – neither of these have been tested. Maple syrup is a liquid ingredient and is not easily substituted here.
- I don’t have an egg free option but my buckwheat banana bread recipe in my buckwheat e-book is egg free.
Tried this recipe?Let us know how it was!