Buckwheat Orange Banana Bread

Prep Time
Cook Time
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"I had some buckwheat that I needed to use up, and an orange that nobody seemed to want, so both went into the creation of this quickbread. It turned out so moist and it smells heavenly. I believe it is the best banana bread I have ever made. I used sugar substitute to keep the sugar content low, but you could use sugar or brown sugar instead. The flours are whole grain, and no eggs or milk are used so this makes a healthy vegan breakfast loaf or midday snack. Your non-vegan friends will never know!"

Original recipe yields 12 servings


  • Serving Size: 1 (67 g)
  • Calories 90.9
  • Total Fat - 1.6 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 1.1 mg
  • Sodium - 186.5 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2 g
  • Protein - 3.2 g
  • Calcium - 78.5 mg
  • Iron - 1 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Mix flax meal and 3 Tbs water in a tiny bowl or cup and set aside (this makes the flax egg).

Step 3

Mix dry ingredients together in a medium bowl.

Step 4

Mix wet ingredients, including zest and mashed bananas, in a smaller bowl.

Step 5

Stir flax egg into wet ingredients.

Step 6

Stir wet ingredients into dry and pour into a 9 x 5 loaf pan that has been sprayed with oil.

Step 7

Bake for 35-40 minutes.

Step 8

Let cool in the pan for 5 minutes, then turn out on a cooling rack and allow to cool.

Tips & Variations

No special items needed.