Buckwheat Banana Nut Bread

Buckwheat Banana Nut Bread. In one hour you could make this easy and deliciously nutty banana bread, which includes flaked almonds and banana chips.

Buckwheat Banana Nut Bread

I’ve been greedy this week, having devoured quite a few test batches of my creme egg muffins, despite sending Neil off to work with a box or two. It’s ok though, because it’s coming up to Easter and we’re allowed to treat ourselves (I keep telling myself). It’s not easy being a food blogger, I’m sure I have put on weight and there’s an endless mountain of dishes to be done, but hey, I love it! I enjoy experimenting in the kitchen, writing it all down and sharing it with you. 

Another thing I love are over ripe bananas. In the corner of my kitchen sits a durable but delicate Denby fruit bowl and it’s normally filled with a bountiful supply of apples, oranges and bananas. Over the past couple of weeks it’s looked pretty forlorn, with just a solitary bunch of bananas. Every time I walked into the kitchen, they caught my attention. I was going to slice a few up to eat on toast, but a few spotty bananas instantly ignites a longing for nice cream or banana bread. The cravings for banana bread won out this time, meaning I patiently waited until they turned even more spotty and black. It reminded me of when I grew cress once as a child; watching it start to shoot up through the soil was so exciting! Growing herbs is actually on my to do list again.

Buckwheat Banana Nut Bread. In one hour you could make this easy and deliciously nutty banana bread, which includes flaked almonds and banana chips.

Back to the banana bread. It’s got buckwheat flour in it. I have never baked with buckwheat before, but seeing Nigellas’s recipe for Buckwheat Triple Chocolate Cookies at Christmas made me go out and buy a bag. Finally, I’ve got round to start using it! I learnt it is gluten-free, but of course my recipe won’t be as there’s plain flour in it too (sorry coeliacs). The buckwheat flour adds a nutty flavour that I adore and I now know this is how I like my banana bread to taste. Sweetened banana chips on top, along with flaked almonds add some texture. I enjoyed eating this so much and I’m thrilled to be sharing the recipe. 

Buckwheat Banana Nut Bread

Buckwheat Banana Nut Bread
Yields 1
Buckwheat banana nut bread with toasted flaked almonds and banana chips. Tasty and easy to make.
Write a review
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 175g demerara sugar
  2. 100g unsalted butter (room temperature)
  3. 2 free range eggs (large)
  4. 2 over ripe bananas, mashed
  5. 2 tbsp milk
  6. 1 tsp vanilla extract
  7. 150g plain flour
  8. 75g buckwheat flour
  9. 2 tsp baking powder
  10. pinch of salt
  11. 15g banana chips
  12. 20g toasted flaked almonds
  1. Preheat your oven to 180/160c (fan) grease and line a 2 lb loaf tin - I like to use loaf tin liners.
  2. Cream the sugar and butter together and then add the eggs, mashed bananas, milk and vanilla extract.
  3. Combine the dry ingredients with the wet until well mixed. If it looks a little dry add a tiny bit more milk.
  4. Pour into a greased loaf tin and sprinkle over the almonds and banana chips.
  5. Bake for around an hour or until risen and golden in colour. If unsure, check with a skewer (done if the skewer comes out clean)
  1. Keep in an airtight container for up to a week.
From Plate to Pen http://www.fromplatetopen.com/
Buckwheat Banana Nut Bread
Entering my recipe into the following fab link ups:

#CookOnceEatTwice hosted by Searching For Spice


#NoWasteFoodChallenge (as I used up my black bananas) hosted by Elizabeth’s Kitchen Diary


#CookBlogShare hosted by Snap Happy Bakes

Tasty Tuesdays on HonestMum.com

Link up your recipe of the week


  1. Leave a Reply

    August 31, 2017

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  2. Leave a Reply

    May 4, 2016

    Oh this sounds AMAZING! I’m a big fan of buckwheat, in fact, I might just have all the ingredients for this cake on hand right now….! Thank you for sharing with the no waste food challenge 🙂

  3. Leave a Reply

    Christine | Vermilion Roots
    March 29, 2016

    There are always over-ripe bananas on my kitchen counter. I have a banana for breakfast every day and have timed it such that I buy enough bananas that they are all just the right ripeness when I get to them. I bake with them too, so I always need them ripe! I love baking with buckwheat flour so this recipe is something I’d really like to try. 🙂

  4. Leave a Reply

    March 28, 2016

    Perfect! I’ve got some old bananas I need to use up 🙂 Thanks for linking to #CookBlogShare

  5. Leave a Reply

    Tania @ The Cook's Pyjamas
    March 27, 2016

    I am a huge fan of buckwheat, and love it in cookies, but never thought to pair it with bananas. I’m absolutely trying this. Thanks for the recipe.

  6. Leave a Reply

    Anne Murphy
    March 26, 2016

    You know, I just used buckwheat flour in waffles. I am celiac, and I’d just sub millet in for your plain flour, and that should work beautifully – buckwheat has a cohesiveness that you often miss in gluten free baking.

    The recipe sounds like something I could make with just that change – lovely!

  7. Leave a Reply

    March 26, 2016

    Hi Sarah.. we love Banana Bread in this house,but I have never made it with Buckwheat flour before.. looks very healthy and delicious..I’ll have a look in the local health store for some buckwheat flour.. Happy Easter 😉

  8. Leave a Reply

    March 26, 2016

    I love banana bread and this one looks AMAZING! Those toasted almond slices are making me drool!

  9. Leave a Reply

    March 26, 2016

    Ah yes, the piles of washing up! Guess there has to be a few downsides to being a food blogger. This sounds gorgeous and I love your nutty banana topping. I really like buckwheat and often some in my cakes.

    ps Tried to star your recipe, but it wouldn’t let me for some reason.

  10. Leave a Reply

    Mel @mydaysni
    March 24, 2016

    Banana bread is definitely on my list of things I have to try. Unfortunately bananas never last very long in my house, on account of all the little monkeys I have to feed. Looks lush though….

  11. Leave a Reply

    March 23, 2016

    I’m salivating just looking at this loaf – those bananas on top just look so tempting!

  12. Leave a Reply

    March 23, 2016

    Beautiful looking bread Sarah! I’ve never baked with buckwheat either. And I hear you about the weight and the dishes. The only downside to this blogging malarkey!

  13. Leave a Reply

    Honest Mum
    March 23, 2016

    I really must try buckwheat, this looks incredible! Thanks for linking up to #Tastytuesdays

  14. Leave a Reply

    March 23, 2016

    That looks so good! If only I had a stove, then I could cook!

  15. Leave a Reply

    munchies and munchkins
    March 21, 2016

    I am huge fan of banana bread.. often buy bags of almost black bananas in the supermarket just to make cake! I love the idea of using buckwheat and the almond/banana chip topping looks divine!

    • Leave a Reply

      Sarah Montgomery
      March 23, 2016

      Lucky! I can never find spotty bananas in the Supermarket, but quite often find them in the Asian markets! Thank you. 🙂

  16. Leave a Reply

    Lucy Parissi
    March 21, 2016

    I love banana bread – you have inspired me to rescue my brown bananas and make some. I haven’t made with buckwheat before but it looks delicious and a little bit virtuous (so probably means I would eat double the amount). YUM

    • Leave a Reply

      Sarah Montgomery
      March 23, 2016

      You should definitely experiment with it, Lucy! I’d love to see what you’d come up with! 😀

  17. Leave a Reply

    March 21, 2016

    This sounds super yummy! I have been experimenting with different grains and this is the perfect recipe to try! 🙂

    • Leave a Reply

      Sarah Montgomery
      March 23, 2016

      Brilliant! I’ll have to keep an eye on your blog and see what you come up with! 🙂 Let me know if you try this out – I’d love to see pictures! 🙂

  18. Leave a Reply

    March 21, 2016

    It looks delicious! I’ve never tried using buckwheat flour but I love anything with a nutty flavour so I’m sure I’d love this. Thank you so much for joining in with #CookOnceEatTwice!

    • Leave a Reply

      Sarah Montgomery
      March 23, 2016

      Buckwheat flour is pretty new to me. I learnt of it through Nigella and her buckwheat cookies. It makes a change from using just plain flour. I love it!

  1. Cook Once Eat Twice March 2016 Round Up - Searching for Spice - […] was this tasty Buckwheat Banana Nut Bread by From Plate to Pen.   It sounds delightfully nutty and I know I…

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