A rich, moist, decadent gluten-free banana bread made with buckwheat flour, almond flour and raw cacao powder. This beautiful loaf is created with wholesome ingredients, and sweetened by unrefined coconut sugar, making it a scrumptious treat that is deliciously healthy any time of the day!
This bread is GOOD. I find myself to be a big fan of buckwheat and chocolate together in any form. Every single time I include those two ingredients together, I am always over-the-moon happy with the results. I simply could not wait to share this one with you guys. . .
I found this spin on banana bread to be perfectly moist, hearty and filling, and with the perfect touch of chocolate-y cacao flavor to make it taste like a super indulgent dessert, but with no guilt necessary! The blend of buckwheat and almond flours in this loaf lend it a bit of protein power, too!
Throw in the fact that it slices, hold together, and stores like a dream, and I have no doubt you'll be making this bread time and time again. I know we wil!
This Chocolate Buckwheat Banana Bread is:
Rich, moist, and delicious!
Gluten-free, dairy-free, soy-free, refined sugar-free.
Easy to slice & stores well.
Super easy to make!
A nutrient dense, healthy loaf filled with fiber, protein, antioxidants, iron, magnesium and calcium, to name a few!
Tips for making Buckwheat Banana Bread with Cacao Powder:
Are you looking for a nut-free bread? You can replace with almond flour with oat flour for a similar loaf.
Due to the unique nature of buckwheat flour, I do not recommend substituting it with anything else.
You can replace with tapioca starch with arrowroot starch or cassava flour, if need be.
You can replace the coconut sugar with granulated sugar of your choice. For a sugar-free bread, I like to use this sweetener.
Want an extra chocolate-y loaf? Throw a handful of chocolate chips into the batter!
You can store this bread covered at room temperature for 2 days, or in air-tight containers in the refrigerator for up to 6 days.
More Sweet Gluten-Free Bread Recipes:
Coconut Banana Bread (Gluten-Free)
Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
Sweet & Spicy Pumpkin Seed Bread (Gluten-Free)
3-Ingredient Sunflower Seed Butter Banana Bread (Grain-Free, Gluten-Free, Dairy-Free)
Want to learn more about cacao powder? Read about cacao's health benefits HERE.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Buckwheat Banana Bread with Cacao (Gluten-Free)
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup cacao or cocoa powder
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 2 large bananas mashed
- 1/2 cup butter softened or melted coconut oil (for dairy-free)
- 5 tbs milk of choice I use almond
- 1 tsp vanilla extract
- 1 egg beaten
- 1/2 tsp apple cider vinegar or lemon juice
- Preheat oven to 350°F. Grease or line a loaf pan with parchment paper; set aside.
- In a large mixing bowl sift together buckwheat, almond and tapioca flours.
- Stir in cacao powder, sugar, baking soda, baking powder, cinnamon, cloves and salt. Mix well.
- In a different mixing bowl add your (well) mashed banana and butter. Mix until smoothly combined. Stir in milk, vanilla, egg, and vinegar. Whisk until combined.
- Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter.
- Pour your batter into your prepared loaf pan.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean (or with only a few crumbs).
- Let cool completely before slicing and serving.
I'm just starting to learn to bake/cook with buckwheat & this recipe was my first experiment. Excellent result! Incredibly moist, yet holds together amazingly! I used 1/2 of the cocoa since I find it can be overpowering. I also didn't have tapioca flour so doubled the almond flour, followed all other instructions exactly - cooking time 1hr @ high altitude. I love the texture and flavor. Delicious.
Kristen Wood says
I'm so happy to hear this!! Thank you for taking the time to share here. 🙂
Can maple syrup be used as a substitute for coconut sugar? What ratio? Thank you.
Kristen Wood says
Hi! Yes, maple syrup can be used instead, and in the same ratio! I hope this helps. 🙂
I made this with a couple of slight modifications and it was delicious. I made it with coconut oil. I used banana baby food in place of the bananas (240 grams). Since the baby food has citric acid, I left out the vinegar. I omitted the spices.
My loaf turned out a little bit concave on top but I didn't care because it still tasted delicious. ? Thank you for the recipe.
Hi! This recipe is great! I did sub in sweet potato flour for the almond flour as I didn’t have any. The sweet potato flour brand recommended cutting liquids & sugar back by up to 25%, which I did, but not that much - texture is great but a tad dry so I will add a little moisture next time. All in all a great recipe- one that I’m happy to keep making finally! Thanks so much for posting. ?
Kristen Wood says
Oh, I'm so happy to hear that! I truly appreciate you sharing! And, I'll have to check out sweet potato flour sometime. 🙂