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Vegan Buckwheat Banana Bread

Have you got overripe bananas you want to make use of? Banana bread is definitely your solution. Easy to make, moist and not overly sweet, banana bread makes the perfect companion to your cup of coffee or tea. In today's post, check out my vegan and gluten-free version of this so popular dessert.



YIELD: makes one loaf


  • 3 big or 4 medium mashed/blended bananas

  • 1/2 cup of soy/coconut yogurt

  • 3 tbsp of oat or any other gluten-free plant milk

  • 1 cup of coconut sugar

  • 1 1/2 cup of buckwheat flour

  • 1 tsp of baking powder

  • 3/4 tsp of xanthan gum

  • 1/2 tsp of vanilla bean powder

  • 1/2 cup of chopped walnuts

  • 1/2 banana for decoration (optional)


  1. After mashing/blending the bananas, add them to a mixing bowl along with the yogurt and the plant milk. Whisk together.

  2. In a separate bowl mix the flour, sugar, vanilla, baking powder, xanthan gum and chopped walnuts.

  3. Start adding the banana mixture to the bowl with the dry ingredients and mix together with a spatula until well combined. We are aiming for a sticky dough consistency.

  4. Pour the dough into a loaf tin (30 cm length-11,5 cm width-7 cm height) that has been sparingly greased with coconut oil. Decorate the top of the loaf with banana strips (optional). Bake at 180°C/350°F for 35 minutes.

  5. Take the bread out of the form and let it cool for a bit.

  6. Serve with plant-based yogurt and blueberries (optional).

  7. Enjoy!

Hope you enjoyed today's recipe!

Sending you much love,


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