Buckwheat Banana Bread

Gluten-free, dairy-free and refined sugar-free, there’s nothing not to love about this wholesome banana bread. Every bite will leave you feeling good. 

Prep: 20 mins | Cook: 45-50 mins | Serves: 6

Found some old bananas languishing in your fruit bowl? Not to worry – when one door closes, another door opens. Those brown bananas may no longer be enticing to the eye. But, they will make the perfect base for our vegan banana bread, a nutritious and delicious snack we promise you’ll love.

Made with four overripe bananas, this hearty bread is loaded with prebiotic fibre, which promotes healthy digestion by feeding friendly gut bacteria. The addition of buckwheat flour and almond meal provides slow-release energy, helping to fuel the brain and body throughout the day, while cinnamon and nutmeg add a touch of sweetness.

Combining Almo Crème and coconut oil creates a smooth, velvety base while imparting a rich, buttery flavour with subtle nutty undertones. Make a loaf for a cosy weekend brunch or keep it in the fridge to enjoy as a healthy snack throughout the week.

Tip: Add chopped pecans or walnuts for some extra plant protein.


  • 3/4 cup (95g) buckwheat flour
  • 3/4 cup (75g) almond meal
  • 1/3 cup (80ml) coconut oil
  • 1/3 cup (80ml) Almo Crème
  • 1/2 cup (125ml) Almo Milk
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean powder
  • 2 tsp chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp apple cider vinegar
  • 4 overripe bananas
  • Pinch Himalayan salt


  1. Preheat the oven to 180 °C. Lightly grease a regular loaf tin (19 x 9 cm) and line with baking paper. Combine Almo Milk and apple cider vinegar in a small bowl. In a separate medium bowl, mash three bananas until smooth and add vanilla, Almo Crème, and maple syrup. Set aside.
  2. Combine buckwheat flour, almond meal, cinnamon, nutmeg, chia seeds, baking powder and bicarbonate of soda in a large mixing bowl. Once combined, add the mashed banana mixture and the milk mixture, and stir well to make a smooth batter. Pour into the prepared tin.  
  3. Peel the remaining banana and cut in half lengthways. Lay each slice, with the inside facing up, on top the batter. Bake for 45-50 minutes, until golden brown and a skewer, comes out clean. Cool for 15 minutes in the tin, before brushing it with maple syrup, to glaze.