Skillet Buckwheat Banana Bread

4.80 from 5 votes

This Buckwheat Banana Bread recipe (gluten-free, vegan, low FODMAP) is delicious for breakfast or as an afternoon snack with a cup of tea!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American, Gluten Free, Low FODMAP, Mediterranean, MIND Diet, Vegan, Vegetarian

Servings: servings

Calories: 380kcal

Preheat oven to 350 degrees fahrenheit. Grease a 10 or 12 inch cast iron skillet with oil, and set aside.
Combine the buckwheat flour, sorghum flour, baking powder, baking soda, cinnamon, and flaxseed meal in a mixing bowl. Combine well with a fork or whisk.
Add the maple syrup, avocado oil, vanilla extract, and sparkling water to the dry ingredients. 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 the oven for 30 minutes or until the top is lightly browned. Remove from the oven and cool on a wire rack for 5 minutes before slicing into 8 wedges and serving.
Store leftover banana bread in an airtight container at room temperature for up to three days.

Ingredient Substitutions & Additions:

I use buckwheat and sorghum flour. You can also use whatever gluten-free flour you have on hand, such as brown rice, oats, quinoa, etc.
Try a "chia egg" instead of the flax egg, or use a regular egg if you don't want a vegan version.
Sparling water can be replaced with your plant-based milk of choice.
If desired, swap honey for maple syrup. I haven't tried this with Swerve or monk fruit calorie sweeteners. If you try either of these, let me know!
Optional add-ins: almonds, walnuts, chocolate chips, raisins, currants, sliced bananas,