Banana bread with buckwheat {sans gluten – without milk}

Banana bread au sarrasin

Comme tout le monde il m’arrive d’avoir des bananes bien trop mûres dans mon panier de fruits (là vous vous dites : « wahoo sa vie est passionnante !!! »), alors mon gâteau chouchou pour y remédier c’est bien le banana bread (comprenez pain à la banane ou gâteau à la banane !). Vous trouverez déjà dans les archives mille versions de banana bread, un aux noix de pécan, un layer cake or un à la crème de marronsbref vous l’aurez compris c’est un gâteau dont on raffole et qui se trouve être parfait pour le petit-déjeuner. Voici donc une recette de banana bread au sarrasin, a gluten-free banana bread this time that we all loved, and then around here it's a bit of a tradition to have a homemade cake for breakfast’ so I make at least one a week to satisfy my gourmands !

I wish you a beautiful week my little wolf, on my side I continue my incantation for the arrival of the Baby !

Banana bread sans gluten

Banana bread recette

Banana bread with buckwheat {sans gluten - without milk}
Pour 1 banana bread
To print
  1. 3 bananas + 1 for the top
  2. 100 g buckwheat flour
  3. 100 g rice flour
  4. 100 g vegetable margarine
  5. 2 eggs
  6. 90 g cane sugar
  7. 1 baking powder
  8. 1 pinch of salt
  9. 1 tablespoon of kasha seeds (roasted buckwheat)
  1. Preheat the oven to 180°.
  2. Beat together the eggs and sugar then add the melted margarine.
  3. Place the flours and baking powder in a bowl.
  4. Mash the bananas with a fork and add them to the flour.
  5. Then add the rest of the ingredients to the bowl., mix well.
  6. Pour the batter into a rectangular non-stick mold or lined with baking paper then add the banana cut in half on top and the kasha seeds.
  7. Bake 35-40 minutes.
aime & mange
Banana bread sans gluten recette


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  • It is very beautiful! I love this kind of cake with the whole banana!
    And there, with buckwheat, it must be very nice!

  • Perrine

    Too good an idea, this mix of flavors, I remember !

    • Perrine

      Do ! That he was good, Thank you for sharing, I treasure the recipe ! =) See you soon, Perrine


    I really want to test!!
    it looks crazy 🙂 And since I'm already a fan of "classic" banana bread, a little variation wouldn't hurt 🙂

  • Agnes

    I make all my cakes and savory pasta with buckwheat and rice. But a small question, in this recipe , the result is more like a loaf or a cake? As there is a lot of sugar , it's pretty sweet I guess?

    • Emilie

      Yes it's called like that but it's a cake 😉

  • Isabelle

    I do it regularly I just put coconut blossom sugar .
    It is top a real treat !!!

  • Sylvia

    Allergic to gluten and lactose, I tried this recipe yesterday. A little skeptical at first (I gave up on the idea of ​​eating cakes) I was more than pleasantly surprised. The cake is not dry, he has good taste. A real treat !!!!! I had a hard time not eating it whole 🙂 thank you for this great recipe.

    • Emilie

      Thank you very much Sylvia, I'm glad you enjoyed this cake 😉

  • gaelle

    Super too good !!!
    I replaced the margarine with 55g of coconut oil, removed 20g of rice flour which I replaced with 20g of coconut flour.
    Soft as you wish, a little coconut aftertaste that goes very well with bananas and buckwheat.
    Thank you for this recipe, validated, approved 🙂

    • Emilie

      Thank you Gaëlle for this return and this gourmet adaptation 😉