Skillet Buckwheat Banana Bread
Print Recipe Add to Collection
5 from 2 votes

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 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


  • 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.


Serving: 1wedge/slice