Buckwheat Banana Bread

This quick bread contains no gluten, a common hormone disruptor. The main ingredient, buckwheat, is a very good source of manganese and a good source of copper, magnesium, dietary fiber and phosphorus. This grain contains rutin and quercitin which are health supportive flavonoids.


• 1 ½ cups buckwheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• 3 ripe bananas, mashed
• 1 egg
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup
• ¼ cup olive oil or melted coconut oil, plus 1 tablespoon, divided
• topping:
• ¼ cup rolled oats
• 2 tablespoons walnuts, chopped
• 1 pinch sea salt


1.Preheat oven to 350℉. Grease a loaf pan with oil and line with parchment paper.
2.Combine flour, baking powder, baking soda, and cinnamon in a large bowl.
3.In a small bowl, blend mashed banana, egg, vanilla, maple syrup, and 1/4 cup oil together.
4.In a separate small bowl, toss oats, walnuts, salt, and remaining 1 tablespoon oil together.
5.Fold wet ingredients into dry. Blend well and transfer to prepared loaf pan.
6.Arrange topping over batter. Bake for 55 – 60 minutes.


1 loaf


Jennifer Cohen Katz RD LDN
Culinary Nutritionist

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