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Quick and Easy Skillet Buckwheat Banana Bread

This quick and easy Skillet Buckwheat Banana Bread is vegan and gluten-free. Enjoy a slice for breakfast, or as a delicious afternoon snack with a cup of tea!

This quick and easy Skillet Buckwheat Banana Bread is vegan, gluten-free, and Low FODMAP. Enjoy a slice for breakfast, or as a delicious afternoon snack with a cup of tea!

Hello! I hadn’t planned on sharing this Skillet Buckwheat Banana Bread with you, but it is just too delicious not to share!

I won’t babble on today, because this was a spur of the moment recipe, inspired by the ingredients I had on hand, and THIS yummy recipe from Harris Whole Health that I have made and happily scarfed down before!

 Nutrition & Serving Notes…

  • The Skillet Buckwheat Banana Bread is gluten free & vegan.
  • Buckwheat flour provides a nutty, delicious nutrient boost to this bread and is rich in protein, fiber, manganese, zinc and protein. You can read more about this “Super 7″ Gluten-free grain here.
  • Savor an afternoon slice with a cup of tea, or try it for breakfast with a side of fruit and slathered with some of my super yummy Toasted Vanilla Maple Pecan Nut Butter.

So without further babbling, here’s my adaptation…

Quick. Healthy. Delicious! Skillet Buckwheat Banana Bread w/ Homemade Nut Butter |Gluten Free & Vegan Recipe @thespicyrd
Skillet Buckwheat Banana Bread

Skillet Buckwheat Banana Bread

Super moist and delicious, this skillet buckwheat banana bread is a nutritious way to start the day, or enjoy later in the day with a cup of tea!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings

Ingredients

  • 1 cup buckwheat flour
  • 1 cup sorghum flour OR brown rice flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 tablespoon + 1 teaspoon flax meal
  • 2 very ripe bananas
  • 1/2 to 2/3 cup pure maple syrup {see note below}
  • 1/2 cup virgin coconut oil or expeller pressed high oleic sunflower oil plus extra for pan
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sparkling water or unsweetened dairy-free “milk”
  • 1 cup chopped pecans optional

Instructions

  • Preheat oven to 350 degrees fahrenheit. Grease a 10 or 12 inch cast iron skillet with oil, and set aside.
  • Combine all the dry ingredients in a mixing bowl, and combine well with a fork or whisk.
  • Add maple syrup, oil, and vanilla extract and stir well to combine, then add bananas and mash into mixture with a fork or potato masher.
  • Sir in chopped pecans if desired, and spoon batter into skillet.
  • Bake in oven for 30 minutes or until the top is lightly browned. Remove from oven and cool for 5 minutes before slicing into 8 wedges and serving.

Nutrition

Serving: 1wedge/slice
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Dessert, Snack
Cuisine American, Gluten Free, Vegan, Vegetarian
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Tried this recipe?Mention @thespicyrd or tag #thespicyrd ~ I love seeing my recipes that you recreate!
Homemade nut butter is so easy to make! Try Maple Vanilla Pecan Butter or Cinnamon Raisin Walnut Butter. Yum!

Enjoy!

7 thoughts on “Quick and Easy Skillet Buckwheat Banana Bread”

  1. Is that a typo or is it really supposed to be one tablespoon plus one teaspoon of baking powder. It seems like a lot. Thank you.

  2. My husband, 3 year old and I really enjoyed this recipe. We made our own brown rice flour. I used 1/2 cup of maple syrup and added two 1/16th tsp of stevia extra for additional sweetness. Will definitely make again! Thanks for sharing!!

  3. Joanne Owen-Smith

    Hi,
    I love the look of your recipe, only I do not understand the ingredients that are listed as 1 tablespoon + 1 teaspoon – of baking powder and flaxmeal respectively??
    Thanks,
    Jo

  4. what an utterly clever recipe and I bet it smells just so, so lifting. I love a good banana bread but your recipe is on a very much more deep and nourishing level. Thank you so much for sharing x

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