Buckwheat Banana Bread

Our Buckwheat Banana Bread is made up of buckwheat, a Gluten Free flour but it isn’t crumbly like many gluten free substitutes. Pair it with Rude Health Almond Drink in every day bakes like Banana Bread for a unique nuttiness and toasty taste.

This banana bread recipe is made by our very own chef, Jorgia van Kan

‘Probably my most used combination at home; buckwheat and banana. My friends have many jokes about my obsession with these two ingredients. Buckwheat is such a great gluten free flour. It’s not crumbly like most gluten free substitutes, it binds so well and has a unique nuttiness and high nutritional value.

Banana bread is the easiest no fuss loaf to make. It’s got a nostalgic smell of cosy Sunday mornings and mums baking.

Banana bread can be easily tweaked to suit your taste or dietary needs. And it’s delicious days after when toasted with a big smear of butter or anything else you fancy. For me, it’s a top breakfast choice.’ – Jorgia van Kan


Makes: 12 Slices

Prep time: 15 mins

Cook Time: 50 mins


1.5 cups Rude Health Buckwheat Flour

1/2 cup of Rude Health Almond Drink

1/2 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

Pinch flaky sea salt

3 ripe bananas plus one for the top

2 eggs

1/3 cup melted butter or coconut oil

1/4 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla

100g walnuts or chocolate pieces

1 tbsp maple syrup

Sprinkle of caster sugar

Sprinkle of cinnamon


  1. Preheat your oven to 180c and line a medium size loaf tin with parchment.
  2. Mix the Rude Health Buckwheat Flour, baking soda, baking powder, cinnamon and sea salt and set aside.
  3. In a separate bowl beat the eggs and mash in the banana. Add the butter or coconut oil, coconut sugar, maple syrup and vanilla and mix well.
  4. Fold the wet mixture into the dry mixture and then add the Rude Health Almond Drink 1/3 at a time. Fold in the walnuts last.
  5. Pour the mixture into the prepared loaf tin and top with the halved banana. Sprinkle the top with sugar, cinnamon and a drizzle of maple syrup.
  6. Bake for 40-50 minutes or until a skewer comes out clean.
  7. Allow to cool for half an hour before turning out onto a cooling rack to cool the bottom.