This quick and easy Skillet Buckwheat Gluten Free Banana Bread (vegan, low FODMAP) is delicious for breakfast or as a afternoon snack with a cup of tea!
Hello! I hadn’t planned on sharing this Skillet Buckwheat Gluten Free Banana Bread with you, but it is just too delicious not to share. It was inspired by this yummy recipe from Harris Whole Health.
What ingredients to you need to make gluten free banana bread?
- Gluten Free Flours. I use buckwheat flour and sorghum flour. You can use whatever gluten free flours you have on hand like Bob’s Red Mill brown rice, oat, quinoa, etc.
- Mashed Bananas. The riper the better! Note: Each serving contains 1/4 of a ripe banana, so you can enjoy it on a low FODMAP diet too!
- Baking ingredients & spices: Baking powder, baking soda, cinnamon, vanilla.
- Egg Substitutes. I used a flax seed “egg”, but you might try a chia egg instead.
- Sweetener of choice. I use maple syrup, but you can try honey or another sweetener. I haven’t tried this with Swerve or monk fruit low calorie sweeteners-if you try either of these, let me know!
- Oil of choice. I like the flavor virgin coconut oil adds to this gluten free banana bread. Or, expeller pressed high oleic sunflower oil is another good choice.
- Sparkling water. Or dairy free milk for liquid.
- Pecans. Totally optional, but, IMO, always add pecans. They are so yummy!
You may be wondering…is Buckwheat Flour Gluten Free?
Despite “wheat” being in the name, buckwheat flour is gluten free. It provides a nutty, delicious nutrient boost to this bread and is rich in protein, fiber, manganese, zinc and protein. (Learn more about this “Super 7″ Gluten-free grain.)
Gluten Free Banana Bread Serving Suggestions…
You can enjoy this banana bread any time of the day! Have it at breakfast, along with some scrambled eggs and fresh fruit. Or, pour yourself a cuupa’ tea and nosh on a slice of banana bread slathered with some of my super yummy Toasted Vanilla Maple Pecan Nut Butter. Yum!!!
Skillet Buckwheat Banana Bread
- 1 cup buckwheat flour
- 1 cup sorghum flour , or brown rice flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 4 teaspoons flaxseed meal
- 2 bananas, large, extra ripe
- 1/2 cup pure maple syrup, decrease to 1/2 cup for a less sweet version
- 1/2 cup virgin coconut oil , plus extra for greasing pan
- 1 teaspoon pure vanilla extract
- 1/3 cup sparkling water , or dairy free milk
- 1 cup pecans, optional, chopped
- 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 pour the 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.
- I use buckwheat and sorghum flour. You can use whatever gluten free flours you have on hand like brown rice, oat, quinoa, etc.
- You can also try a “chia egg” in place of the flax egg, or use a regular egg if you don’t need a vegan version.
- Swap honey for the maple syrup if desired. haven’t tried this with Swerve or monk fruit low calorie sweeteners-if you try either of these, let me know!
- If you prefer not to use coconut oil, try expeller pressed high oleic sunflower oil instead. It’s rich in heart healthy monounsaturated fats and has a neutral taste.
- I didn’t add them this time, but chocolate chips would be yummy in this banana bread too, don’t you think?!