Buckwheat flour gives to this banana bread  such a country-like texture. It’s moist and fragrant, naturally gluten-free, moreover butter has been replaced by sunflower oil.

A rectangular plumcake mould 30-31 cm, Preparation 10 mins, Cooking approx. 50 mins

  • 4 ripe bananas
  • 150 g buckwheat flour
  • 1 egg at room temperature
  • 150 g Muscovado sugar or brown sugar
  • 60 ml sunflower oil
  • 2 teaspoons of baking powder
  • 1 teaspoon cinnamon powder


Preheat the oven to 180 C / 350 F / Gas 4.

Mash three bananas until pureed. Add the egg, sugar and cinnamon and mix. Now add the sunflower oil a little at a time and mix again.

Slowly add the buckwheat flour together with the baking powder and mix evenly.

Pour the mixture into a plumcake mould lined with wet and squeezed baking paper and pour in the mixture. Add the remaining banana cut in two lengthwise.

Place in a preheated static oven for about 50 minutes.

Allow to cool before cutting and serving.


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