Gluten Free Protein Banana Bread With Buckwheat Flour

This gluten free, vegan, sugar free, protein banana bread recipe is the perfect healthy alternative to traditional banana bread!

I love making healthier snacks that are high in protein or made with protein powder or plant proteins. Some of my other favourite recipes include these flour free and gluten free chickpea brownies, these 3 ingredients peanut butter protein bars, or these flourless protein powder brownies. Or if you prefer a more traditional banana bread then make sure to check out my vegan banana bread recipe too!

Why You'll Love This Recipe

I personally love to eat banana bread as a healthy pre workout option or as a healthy breakfast alternative. Traditional banana bread is loaded with butter and sugar and isn't something I would eat every day. However, this recipe is an excellent substitute for breakfast that I don't feel guilty about having every day at all!

It is naturally gluten free and high protein thanks to the buckwheat. I also like to add additional protein powder to increase the protein content. One slice of this banana bread is 140 calories and 5 grams of protein per serve. Whilst not a huge amount, it is more than you would get from any other type of bread or banana bread

Ingredients needed for gluten-free protein banana bread with buckwheat flour

To make gluten-free protein banana bread with buckwheat flour, you will need the following ingredients:

• 2 large very ripe bananas (265 grams with skin removed)
• 1 cup soy milk + 2 tablespoon apple cider vinegar
• 2 cups buckwheat flour
• ½ cup of vanilla protein powder (or flavor of choice, substitute for buckwheat flour if not using protein powder)
• ½ cup monk fruit sweetener or any type of sugar of choice (coconut sugar is also a great option)
• ¼ cup coconut oil
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Optional: 1 cup of nuts of choice or dark chocolate chips

Step-by-step instructions for making gluten-free protein banana bread

To make this protein banana bread recipe:

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a banana bread tin and line it with baking paper.
2. Pour the apple cider vinegar into the soy milk and mix. Set aside for at least 10 minutes. This is your vegan buttermilk.
3. In a large bowl, combine the buckwheat flour, protein powder, monk fruit sweetener, baking soda, and baking powder. Whisk the dry ingredients until they are well combined.
4. In a separate bowl, mash the bananas using a fork or a potato masher. Add the vegan buttermilk and the coconut oil to the mashed bananas. Mix until all the wet ingredients are well combined.
5. Make a well in the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture until it is just combined. Be careful not to overmix, as this can result in a dense and heavy banana bread.
6. If desired, fold in the nuts of your choice or dark chocolate chips to add extra texture and flavor to the bread.
7. Pour the banana bread mixture into the prepared baking tin and spread it evenly.
8. Bake the bread in the preheated oven for approximately 45-50 minutes. After 45 minutes, check the bread by inserting a toothpick into the center. If it comes out clean, the bread is done. If not, continue baking for another 10-15 minutes, checking every 5 minutes until it is fully cooked.
9. At the 30-minute mark, you may need to cover the banana bread with foil to prevent the top from burning while the center continues to cook.
10. Once the bread is fully cooked, remove it from the oven and let it cool in the tin for at least 15 minutes before transferring it to a wire rack to cool completely.
11. Once the banana bread has cooled, you can slice it and serve. It can be enjoyed on its own or spread with your favorite nut butter or jam.

Tips for achieving the perfect texture and flavor

To ensure the best results when making gluten-free protein banana bread with buckwheat flour, here are some helpful tips:

1. Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Overripe bananas are easier to mash and provide natural sweetness to the bread.
2. Don't overmix the batter: Overmixing can result in a dense and tough banana bread. Fold the wet ingredients into the dry ingredients until just combined to achieve a light and tender texture.
3. Experiment with add-ins: Feel free to customize your banana bread by adding nuts, seeds, or dark chocolate chips. These additions can provide extra crunch, texture, and flavor.
4. Adjust baking time if needed: Every oven is different, so keep an eye on your banana bread while it bakes. If the top starts to brown too quickly, cover it with foil to prevent burning. The toothpick test is the best way to determine if the bread is fully cooked.
5. Let it cool before slicing: Allowing the banana bread to cool for at least 15-25 minutes before cutting prevents it from crumbling and ensures clean slices.

Variations and substitutions for the recipe

One of the great things about this gluten-free protein banana bread recipe is its versatility. You can easily customize it to suit your preferences and dietary needs. Here are some variations and substitutions you can try:

• Sweetener substitutions: Monk fruit sweetener can be substituted with any type of sugar or sweetener of your choice, such as coconut sugar, stevia, brown sugar, or any sugar of choice.
• Protein powder substitutions: If you prefer not to use protein powder, you can substitute it with an equal amount of buckwheat flour or another gluten-free flour. This will alter the nutritional profile of the bread, but it will still be delicious.
• Add-ins: Get creative with your add-ins! Instead of nuts or chocolate chips, you can try dried fruits, shredded coconut, or even a swirl of nut butter in the batter.

Meal Prep Idea: Buckwheat Protein Banana Bread

This recipe is perfect to make for the week ahead as a quick breakfast or snack.

Can This Buckwheat Banana Bread Be Frozen?

Yes! Once the banana bread has been sliced, store in an airtight container in the freezer. To eat, remove from the freezer and wrap in a paper towel. Re heat in the microwave for 30 to 60 seconds. I then like to pop the banana bread in the toast before spreading butter and maybe some jam on top.

Storage

The bread will keep good in the fridge for up to 1 week and up to 1 month in the freezer.

Protein Banana Bread With Buckwheat Flour

A gluten free protein banana bread recipe that is made with buckwheat flour and vanilla protein powder. Egg free, dairy free, and vegan!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Vegan

Servings 12 slices

Calories 152 kcal

Ingredients

  

1x2x3x

• 2 large bananas very ripe, approx 265 grams mashed
• 2 cup buckwheat flour
• ½ cup vanilla protein powder
• ½ cup monk fruit sweetener
• 1 cup soy milk
• 2 tablespoon apple cider vinegar
• ¼ cup coconut oil
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

 

• Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a banana bread tin and line it with baking paper.
• Pour the apple cider vinegar into the soy milk and mix. Set aside for at least 10 minutes. This is your vegan buttermilk.
  
• In a large bowl, combine the buckwheat flour, protein powder, monk fruit sweetener, baking soda, and baking powder. Whisk the dry ingredients until they are well combined.
  
• In a separate bowl, mash the bananas using a fork or a potato masher. Add the vegan buttermilk and the coconut oil to the mashed bananas. Mix until all the wet ingredients are well combined.
  
• Make a well in the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture until it is just combined. Be careful not to overmix, as this can result in a dense and heavy banana bread.
  
• If desired, fold in the nuts of your choice or dark chocolate chips to add extra texture and flavor to the bread.
• Pour the banana bread mixture into the prepared baking tin and spread it evenly.
• Bake the bread in the preheated oven for approximately 45-50 minutes. After 45 minutes, check the bread by inserting a toothpick into the center. If it comes out clean, the bread is done. If not, continue baking for another 10-15 minutes, checking every 5 minutes until it is fully cooked.
• At the 30-minute mark, you may need to cover the banana bread with foil to prevent the top from burning while the center continues to cook.
• Once the bread is fully cooked, remove it from the oven and let it cool in the tin for at least 15 minutes before transferring it to a wire rack to cool completely.
• Once the banana bread has cooled, you can slice it and serve. It can be enjoyed on its own or spread with your favorite nut butter or jam.
  

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Nutrition

Calories: 152kcalCarbohydrates: 26gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 150mgPotassium: 245mgFiber: 3gSugar: 4gVitamin A: 92IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Keyword Banana Bread, Protein Banana Bread

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