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Sliced buckwheat banana bread on a cutting board.

Healthy 5-Ingredient Banana Bread (GF/V)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Chantal | Fresh is Real
  • Prep Time: 10 minutes (+ soaking time)
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 smaller loaf 1x
  • Category: Bread, Yeast-Free, Quick Breads
  • Method: Oven-Baked
  • Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
  • Diet: Gluten Free


A Healthy 5-Ingredient Banana Bread recipe that is easy to make and tastes incredible! If this is your first time making an allergen-friendly baked treat, this bread is a nutritious recipe that is great for everyone! 


  • 1 cup (165g) organic raw buckwheat groats*
  • 1 overripe medium to large banana
  • 1/4 cup pure maple syrup
  • 2 tablespoons organic hemp seeds
  • 1 tablespoon GF baking powder**
  • 1/8 teaspoon sea salt (optional)


Before you begin, watch the 60-second video to help you with the recipe.

Step 1 – Soak the buckwheat groats in water for 1 to 4 hours before making the banana bread. 

  • TIP: To test if the groats are ready, put a few in your mouth and bite down on the groats. If they are soft, even after 1 hour, proceed.

Step 2 – Rinse and strain the groats with a fine mesh strainer. Doing so will remove the slimy water. It’s ok for the groats to be wet, but you don’t want them sitting in extra water, so drain as much water as possible.

Step 3 – With a high-speed blender (a small MagicBullet is perfect), combine the overripe banana, soaked groats, maple syrup, hemp seeds, GF baking powder and sea salt (optional). Blend until smooth. A regular high-speed blender will be better for a double batch of this recipe. 

  • TIP: If necessary, add 1 to 2 tablespoons of water to help blend the mixture.

Step 4 – Transfer the batter to a parchment-lined bread pan (7.75 x 3.75 x 2.5 inches).

  • NOTE: A double batch will also work in this bread pan size but bakes for about 75 minutes (1 hour and 15 minutes). If you use a smaller or larger bread pan, adjust the baking times accordingly. 

Step 5 – Bake in a preheated 350°F oven, on the center rack, for about 45 minutes or until the edges are golden and the top feels set. The internal temperature should be around 210°F. Cool in pan for 10 minutes. Peel off the parchment paper and continue cooling on a wire rack. Slice and enjoy!


*It’s essential to soak the organic buckwheat groats first to help soften them. Doing so will also help to blend the ingredients to a smooth batter consistency. Note: the weight of the raw groats can vary. One cup, on average, weighs between 150g to 175g.
**I did not test various brands of GF baking powder. If unsure about the potency of your baking powder, add less for your first bake. Two teaspoons should work. Add more the second time you try the recipe to compare.

Read the full post for tips or ideas for optional spices or add-ins such as dark chocolate.

You can use frozen and thawed bananas. 

Reduce the maple syrup to half if you want. I tried it for a double batch that included chopped-up dark chocolate, and the overall sweetness was perfect for me.

You could try with Kasha (roasted buckwheat groats) if that’s all you have. I did not try it yet. Soak the Kasha first in water to soften the groats before blending.