Vegan Blueberry Buckwheat Banana Bread

Vegan Blueberry Buckwheat Banana Bread

This vegan blueberry buckwheat banana bread recipe transforms the humble banana into something wholesome, easy, and, most importantly, incredibly delicious and satisfying. When the bananas on your counter begin to turn brown and spotty and you want something sweet to munch on for a healthy afternoon snack, whip up a batch (or two)!

​Buckwheat Flour in Banana Bread?

After discovering my favorite Moxie muffin is made with buckwheat flour, I began reeling with ideas on how to add the delicate and delicious “grain” to my favorite pastries.  Turns out, swapping out a portion of the all-purpose flour in this banana bread recipe recreated the texture I was after and adds a delicious “cozy” flavor that pairs well with the blueberries, nutmeg and cinnamon in this banana bread.  Augmenting the flour with buckwheat flour adds moisture and tenderness; and, as an added bonus, it’s a whole grain, full of fiber and protein.  The sky is the limit on what baked goods we can tuck this wonder grain into, but for now, you just have to try this amazing vegan blueberry buckwheat banana bread!

3 More Reasons you’ll love this Blueberry Banana Bread Recipe

Easy

This is a super easy recipe that’s mixed by hand.  In 15 minutes, you’ll be popping it into your oven. Blueberry banana bread also doubles and freezes well, so it’s a great make-ahead brunch or snack candidate.

Vegan & Wholesome Ingredients

This plant-based banana bread uses flax eggs as the egg replacer, perfect for those looking for an eggless banana bread.  It’s also vegan, made with avocado oil instead of butter.  Lastly, it’s sweetened with maple syrup instead of white sugar, meaning less refined sugar for your loved ones.

Blueberry + Banana

Tart-sweet pops of juicy blueberries scattered throughout the spiced banana loaf makes this recipe something completely out of the ordinary and special.  You’ll wonder why you haven’t always added blueberries to your banana bread!  And, yes, I’m a fan of chocolate with my banana bread as well.

vegan blueberry buckwheat banana bread

Looking for other beloved banana bread recipes?

Vegan Whole Wheat Banana Bread with Chocolate

Favorite Banana Bread: Using Frozen Bananas

Double Chocolate Banana Kodiak Muffins

INGREDIENTS & SUBSTITUTION NOTES 

  • Ripe bananas – The star of the show, ripe bananas provide natural sweetness and moisture to the bread while imparting flavor. 
  • All-purpose flour
  • Buckwheat flour –  Buckwheat flour adds moisture, tenderness and a nutty flavor to this quick bread.
  • Avocado oil – Providing a neutral flavor, avocado oil helps keep the bread moist and tender and is also free of dairy. Substitute another neutral vegetable oil if you want. 
  • Maple syrup – For added sweetness, maple syrup is a natural and unrefined sweetener that complements the bananas beautifully.  An equal amount of coconut sugar is also an option. 
  • Vanilla extract – Enhancing the flavor profile of the bread, vanilla extract adds depth and warmth to each bite.
  • Baking powder & baking soda – We’re using baking powder and baking soda in this recipe to give the eggless banana bread a reliable rise.
  • Salt – A pinch of salt balances the sweetness of the banana bread and enhances the overall flavor of the bread.
  • Fresh blueberries – Tart-sweet blueberries make everything better, and this banana bread recipe is no exception!  Plus, they looks so pretty!
  • Nutmeg & cinnamon – I know this seems surprising in banana bread, but it really makes the banana bread something special! 
  • Flax egg – This vegan banana bread recipe mixes ground flaxseed with water to create an egg substitute, replacing the moisture and binding from traditional eggs.  Flax seeds are a nutritional powerhouse with protein, omega-3 fatty acids and fiber.
  • Turbinado sugar (optional) – for topping the banana bread. This adds sparkle and texture to the top of the loaf.  Sunflower seeds make a pretty topping as well if you’d rather skip the sugar!
vegan blueberry buckwheat banana bread ingredients
vegan blueberry buckwheat banana bread

HOW TO MAKE VEGAN buckwheat blueberry banana bread


1. Get ready

Mix 2 tablespoon of ground flax seeds with 5 tablespoons of water. Allow the mixture to sit for a few minutes until it thickens to a gel-like consistency, resembling the texture of a traditional egg. Center a rack in the oven and preheat to 350°F.  Lightly grease a loaf pan with coconut oil or line it with parchment paper.

2. Mix Batter

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Add the flax seed “eggs”, avocado oil, maple syrup, and vanilla extract to the mashed bananas, and whisk or stir with a spoon, until well combined. In a separate bowl, sift together all purpose flour, buckwheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense texture. Gently fold in fresh blueberries.

vegan blueberry buckwheat banana bread batter

3. Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the turbinado sugar on top of the loaf. Bake in the preheated oven for 50-60 minutes, or until a thin paring knife inserted into the center comes out clean. See below for tips on timing doneness.

4. Cool & Enjoy

Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes on a cooling rack. Remove from loaf pan and transfer to wire rack to cool completely. Slice into thick slices and serve with a cup of coffee or tea, some vegan butter, and a drizzle of honey. 

A note on baking time

A Note on Baking time: Buckwheat’s dark color can make it hard to determine visually if the banana bread is done.  At 50 minutes, pull the loaf out and check with a thin paring knife (or use a toothpick) to see if it pulls away clean.  The banana bread may need up to 10 minutes more in the oven.  Other helpful visual cues: the banana bread will pull away slightly from the edges of the loaf pan when it’s done and the batter will turn from shiny to matte in appearance on the surface of the loaf. 

vegan blueberry buckwheat banana bread

HOW TO STORE AND FREEZE EXTRA VEGAN BANANA BREAD

Store banana bread, covered well in the refrigerator or at room temperature for 3-4 days. To reheat, place individual slices in the microwave for 15-20 seconds.  To freeze blueberry banana bread, wrap (cooled) loaf well in plastic wrap and then wrap a second time in aluminum foil. Place in tightly-sealed ziplock bag or airtight container and place in freezer for up to two months. To thaw, place entire loaf at room temperature overnight. If you’d like, you can reheat the thawed loaf in the oven at 350 degrees for 10-15 minutes. 

vegan blueberry buckwheat banana bread

MIXING THINGS UP

Feel free to get creative to suit your taste preferences and dietary needs. Add chopped nuts, substitute chocolate, or make this banana blueberry loaf gluten-free!

  • For vegan blueberry buckwheat banana-nut bread, fold in 1/2 cup of chopped walnuts or pecans with the blueberries. 
  • For vegan chocolate buckwheat banana bread – Gently fold 1 cup of chopped dark chocolate into the finished batter.
  • To make this loaf gluten-free – Substitute a gluten-free flour blend 1:1 for the all-purpose flour in this recipe. Keep the buckwheat flour. Remember, it is a misnomer as its not even in the wheat family! 
  • To make the blueberry banana loaf 100% whole grain – Substitute white whole wheat flour (aka whole wheat pastry flour) 1:1 for the all-purpose flour.
vegan blueberry buckwheat banana bread

CAN FROZEN BANANAS BE USED IN BANANA BREAD?

Absolutely!  You can save all ripe (and overripe!) bananas and collect them in your freezer until you’re ready to bake with them.  They work well in all kinds of banana baking recipes like banana chocolate caramel bundt cakebanana muffins, and, of course, this vegan blueberry banana bread.  I’ve found the flavor and texture of the bread to be just as good as the loaves made with fresh bananas.  You’ll just need to defrost the frozen bananas before you begin because they’ll need to be soft enough to mash for your baking recipes.  

YOU CAN THAW BANANAS ONE OF THREE WAYS:

  • Place them in a bowl (covered) or other container in the refrigerator overnight.  Don’t be concerned if they turn brown as they thaw. They are perfectly safe and delicious to use in your banana bread. Before using in recipe, pour off or drain (and discard) liquid. 
  • Defrost them in the microwave in 30 second intervals on high power. Drain and discard liquid before using. 
  • Defrost them in the microwave on 50-percent power for 2-3 minutes, until bananas are soft enough to mash and they have released some liquid. Drain and discard liquid before using.


You May Also Like

Did you love this recipe?  Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Lane Bakery on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Vegan Blueberry Buckwheat Banana Bread

This vegan blueberry buckwheat banana bread recipe transforms the humble banana into something wholesome, easy, and, most importantly, incredibly delicious and satisfying.
Prep Time15 minutes
Cook Time50 minutes
Course: Breakfast, brunch, Snack
Keyword: buckwheat banana bread, vegan blueberry banana bread
Servings: 8

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp kosher salt or sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 3/4 cup mashed bananas about 2 large bananas
  • 2 tbsp ground flax seed, plus 5 tbsp water  makes 2 flax "eggs"
  • 1/2 cup avocado oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • turbinado or coconut sugar, to top loaf optional
  • coconut oil  for greasing the loaf pan

Instructions

  • GET READY: Mix 2 tablespoon of ground flax seeds with 5 tablespoons of water. Allow the mixture to sit for a few minutes until it thickens to a gel-like consistency, resembling the texture of a traditional egg. Center a rack in the oven and preheat to 350°F.  Lightly grease a loaf pan with coconut oil or line it with parchment paper.
  • MIX BATTER: In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Add the flax seed “eggs”, avocado oil, maple syrup, and vanilla extract to the mashed bananas, and whisk or stir with a spoon, until well combined. In a separate bowl, sift together all purpose flour, buckwheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense texture. Gently fold in fresh blueberries.
  • BAKE: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the turbinado sugar on top of the loaf. Bake in the preheated oven for 50-60 minutes, or until a thin paring knife inserted into the center comes out clean.  See below for tips on timing doneness.
  • COOL & ENJOY: Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes on a cooling rack.  Remove from loaf pan and transfer to wire rack to cool completely. Slice into thick slices and serve with a cup of coffee or tea, some vegan butter, and a drizzle of honey. 

Notes

A Note on Baking time: Buckwheat’s dark color can make it hard to determine visually if the banana bread is done.  At 50 minutes, pull the loaf out and check with a thin paring knife (or use a toothpick) to see if it pulls away clean.  The banana bread may need up to 10 minutes more in the oven.  Other helpful visual cues: the banana bread will pull away slightly from the edges of the loaf pan when it’s done and the batter will turn from shiny to matte in appearance on the surface of the loaf. 
Recipe adapted from “Blueberry-Banana Bread” by Giada De Laurentis 


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating