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+ servings
slices of banana bread topped with yogurt and berries

Buckwheat Banana Bread

Natalia-Flavorful Home
Buckwheat banana bread made in one pan with simple and wholesome ingredients. Perfect gluten-free breakfast bread to make ahead.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American


  • 1/2 cup raisin
  • 2 eggs large, room-temperature
  • 4 banana over-ripe
  • 1/2 cup kefir room-temperature, whole milk
  • 1 3/4 buckwheat flour
  • 1 tsp baking powder
  • 2 tsp cinnamon


  • Prep. Preheat the oven to 360F degrees. Soak the raisins in a cup of warm water for 10 minutes.
  • Making the batter. In a mixing bowl whisk the eggs, add bananas, and mash with a fork to create a liquid mixture. The following add kefir. In a measuring cup add flour, baking powder, cinnamon, mix with a spoon to combine before adding to the wet bowl with egg mixture. Carefully add drained raisins.
  • Baking. Line a loaf pan and bake in the preheated oven for 1 hour or a little longer.
  • Cooling. Cool in the tin for 10 minutes. Then transfer to a cooling rack by lifting ends of the paper. Allow to completely cool before slicing.


Shake the kefir bottle well before adding it to the batter mixture.
Don't overmix the batter.
Bake completely till the fork comes out clean when testing.
Cool before slicing; this way, the bread will slice and hold shape perfectly.
There are two buckwheat flour varieties, dark (unhulled) and light (hulled buckwheat). The unhulled kind will have a darker color.
Serve with nut butter, top with yogurt drizzled with maple syrup, and sprinkled with hemp seeds.


Calories: 71kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 53mgPotassium: 203mgFiber: 2gSugar: 5gVitamin A: 86IUVitamin C: 4mgCalcium: 43mgIron: 1mg
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