Buckwheat Banana Bread

I know you've had banana bread, but you haven't had THIS banana bread... The best vegan, gluten-free banana bread you'll ever have! It's healthy, hearty, moist, delicious and made with wholesome plant-based ingredients. It makes for a perfect breakfast loaf, or afternoon snack. Using only one source of natural sweetener (maple syrup or honey) and a warm and comforting combination of spices (cinnamon, nutmeg, ground clove). Add walnuts for crunch, added nutrients, and a burst of flavor. Slice banana on the top for a beautiful accent as it caramelizes when baked!

This recipe, along with others inspired by my travels in Thailand, can be found in my recipe ebook launching October 10th, 2020!

Vegan I Gluten Free

Serves: 1 loaf

Time: 45 minutes

4 ripe bananas, mashed

1/3 cup coconut milk

2 tbsp. coconut oil, melted

2 tbsp. maple syrup or honey

2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground clove

1/4 cup raisons

1 cup buckwheat flour

1/2 cup oats

2 tbsp. tapioca powder

1 tsp. baking soda

1/2 tsp. salt


Crushed walnuts

Unsweetened coconut shreds

1 banana, sliced lengthwise

Preheat the oven to 350F. Line a loaf pan with parchment paper, set aside.

Add the ripe bananas to a medium mixing bowl and mash using the back of a fork or potato masher. When smooth, stir in the coconut milk, coconut oil, sweetener and spices. Mix to combine. Add the raisons and stir to incorporate.

Add the remaining ingredients and stir until evenly mixed. Transfer the mixture into the loaf pan. Top with crushed nuts, coconut shreds, and sliced banana. Press the toppings slightly into the batter.

Bake for 25-30 minutes or until it has risen and is no longer gooey in the center. Let the banana bread cool 10 minutes in the pan before transferring to a plate. Slice and serve!

Store leftover 2-3 days in the fridge.

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