This banana bread is dense and fluffy at the same time, has all the flavor, and made with simple, nutrient-dense ingredients.
I think one of my all time favorite small things in life is something sweet alongside my coffee. Just makes my morning! I love this banana bread with my morning cup, smothered in seed or nut butter, yogurt, fruit, or any toppings i’m feeling.
The flours used are almond flour, buckwheat flour or oat flour, and tapioca starch. These are all some of my favorite gluten free flours (buckwheat is a seed, not a grain if you are paleo!). It’s also refined sugar free, and can be made egg free with flax eggs!
This version above has some chocolate chips added, plus a sliced banana pressed into the top before getting sprinkled with the cinnamon sugar topping. It’s my new favorite way to enjoy it 🙂
The smells in your house while this is baking are another huge bonus- i want my house to smell like this banana bread always!
I can’t wait for you guys to try this one! Enjoy xx
Print
Thick + Hearty Gluten Free Buckwheat Banana Bread
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–12 slices 1x
- Category: Snacks
Description
Thick and fluffy gluten free banana bread. Free of any refined sugars and flours, and full of flavor!
Ingredients
- 3 ripe, spotty bananas
- 1/3 cup coconut oil OR butter, melted and cooled
- 2 eggs (or sub 2 flax eggs)
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour
- 1/3 cup buckwheat flour OR oat flour
- 1/3 cup tapioca OR arrowroot starch
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 tsp baking soda
- 2/3 cup chopped walnuts
- Optional: Chocolate chips
Instructions
- Preheat oven to 350°F and grease and loaf pan. For muffins, line a muffin tin with 12 cupcake liners.
- In a large bowl, mash the banana —some chunks left are good!
- In a separate bowl, whisk together coconut oil, honey, eggs, and vanilla until smooth. Stir mixture into mashed bananas.
- Pour in remaining dry ingredients, and stir until everything is well combined. Stir in walnuts and/or chocolate chips.
- Pour batter into greases loaf pan (or cupcake liners).
- Bake loaf for 50-55 minutes, or until a toothpick comes out clean. Allow to cool before slicing and serving. (For me, 50 minutes is perfect, but I have to let it cool to continue to cook in the center a little!). **For muffins, only bake for 23-24 minutes!
Notes
* All of the substitutions I have listed in the recipe are ones I have tested my self. I cannot guarantee results if any other substitutions are made! xo
Megan L
Love! Truly is hearty + fluffy. Now one of my favorite banana bread recipes— will be making again soon!
★★★★★
Mia Zarlengo
Thank you so much Megan!! So happy you loved this one 🙂
Artemis
I use this recipe a couple of times and my home spells so good after I bake it! I love this banana bread recipe!!
Mia Zarlengo
Love this 🙂 Thank you Artemis!!
Rana
I made this, this weekend for a sweet treat post-breakfast … it is phenomenal! One of the best banana breads I’ve taste .. and I’ve tasted a lot! Further, it’s packed with healthy ingredients that are so good for you; honestly guilt-free! The hemp seeds and buckwheat are great in this recipe!
★★★★★
Mia Zarlengo
Thank you so much Rana!! SO happy you love this healthier banana bread 🙂
Jackie
Perfect texture and sweetness! Totally satisfies sweet tooth!
★★★★★
Mia Zarlengo
Yay! So happy to hear that- thank you Jackie! xoxo
Betsy
This is seriously so incredibly good. My picky 6 year old loves it, so it’s for sure becoming a staple in my house and will replace my previous recipe that called for all the sugar, butter, and white flour. Stoked!!
★★★★★
Mia Zarlengo
Wow this truly makes me sooo happy! Thank you for the sweet note Betsy- so happy you and your little one love it 🙂
dana
THE BEST BANANA BREAD EVER usually i’m afraid healthier banana breads will turn out dense, but this one was not! it turned out amazing and i will be making this again many more times!
★★★★★
Mia Zarlengo
Ah what a huge compliment!!! Thanks so much Dana 🙂
Courtney
Can’t stop eating this. So, so good! Made the following modifications and it’s still amazing.
*flag eggs
*pure maple syrup instead of honey
*didn’t make the topping but sounds delicious!
★★★★★
Mia Zarlengo
So glad you loved the banana bread!! Thanks for the notes on the subs that worked for you- always helpful 🙂
Sofia
Hi! I can’t wait to try this recipe! Do you recommend any substitutions for the buckwheat flour? Just realized I don’t have any around but would love to try out this recipe :))
Mia Zarlengo
I haven’t made the recipe any other way so I can’t say for sure! You could try oat flour!
Catherine
I’m not a huge banana bread fan, but this recipe is incredible! The flavors are excellent. It’s very moist and not too sweet. My whole family loved it! I will definitely be making this again! 🙂
Mia Zarlengo
Ah love this- thanks Catherine! Love sharing this with the fam 🙂
Kianna
I made these into muffins and they were so perfect! Hearty, thick, and moist just like you want banana bread to be. Super satisfying. Best banana bread ever!
★★★★★
Katie
Hi Mia! I am so excited to bake this during this upcoming week once my bananas become ripe enough! I was just wondering if the recipe would still work without the hemp seeds? If not, would something else substitute just fine like chia or flax seeds since I don’t have any around the house? Thanks 🙂
Sofia
Hi! I would love to try this banana bread recipe :)) It looks absolutely delicious! I did notice I do not have any tapioca or arrowroot starch unfortunately. Do you know if corn starch would work in place of it?
Thanks!
Mia Zarlengo
I haven’t tried it so its hard for me to say what results you will get! Let me know if you give it a try!
Paige
Is there a substitution for the almond flour? I am allergic to nuts.
Mia Zarlengo
I have not tried any subs for this recipe! I’m sorry!
Amanda
This is INCREDIBLE! My family ate the entire loaf in less than 1 day 🙂 Thank you once again Mia, your recipes are always a huge hit.
I didn’t have arrowroot / tapioca so I subbed for oat flour. I also had run out of salt, so omitted. It turned out fantastic with these modifications.
Sam
So good!! The best gluten free banana bread I’ve ever made. Really tastes like the real thing! Used the oat flour instead of the buckwheat and it was perfect!
★★★★★
April M. Reitano
Are there dates in the one you have pictured? I don’t see dates in the ingredient list.
Jordan
If the only flours on hand are almond flour and Bob’s Red Mill paleo baking flour, would I still be able to make this? What portions of the flours should I use?
Claire B
This is THE most delicious banana bread! It’s so moist and flavorful, & I don’t feel guilty eating it since it’s all good-for-you ingredients. I baked it in a 9 x 13 pan and it took about 18 to 20 minutes. Added in some collagen, too, for the added health benefits. This recipe is a keeper!
Jordan B.
Seriously the best banana bread!
★★★★★
Meg G
Going in for round 2 of this recipe today! Your recipes are always so on point!!
★★★★★
anjali reddy
The BEST banana bread!!! (And I don’t say that lightly!) A hit with the whole family!
★★★★★
Mia Zarlengo
Ah no way!! Thank you so much Anjali 🙂 I have to agree but I’m biased haha!!
Sara
I’ve made so many banana breads and this is quickly one of my absolute favorites! I used coconut oil, arrowroot, and oat flour and added chocolate chips. Will be making this again as soon as my bananas ripen!!!
★★★★★
Spencer
Where has this been my whole life?????? So simple, so delicious.
★★★★★
Halle
it tastes delicious, but was still gooey after 50 min. (the toothpick was clean, though). Putting it back in for a bit and hoping for the best.
★★★★
Mia Zarlengo
Hi Halle! Make sure you allow it to completely cool before you slice into it, as it continues to bake a little while sitting on the counter and cooling!
Rana
I’ve commented on this recipe before, as this is absolutely my FAVORITE banana recipe! In spirit of Fall, I replaced the bananas with a cup of pumpkin purée, a tbsp of pumpkin pie spice and topped with chopped pecans. It was amazing!! 🤤🤤
★★★★★
rebecca
I Made this with 2 bananas and subbed 1/4 cup pumpkin and pumpkin pie spice, and chocolate obv and it was AMAZING. best banana bread ever
Seeta
This REALLY is the best banana bread/muffin recipe I’ve ever made (even better than recipes with gluten and refined sugar). The middles come out light and fluffy but the top still has that nice crispy muffin top — something I feel like is often missing from GF/refined sugar free recipes. I realized after I started that I didn’t have enough almond flour, so I ended up using 3/4 cup almond flour and a bit over 2/3 cup GF oat flour. It still came out great. Thank you for this one!
★★★★★