Gluten Free Banana Bread

Gluten Free piece of Banana bread heal between fingers in front of bread loaf on a blue and white plate

4 ingredient gluten free banana bread. That’s all you need to get this soft, chewy, naturally sweet and delicious banana bread. Four simple ingredients.

I have an issue with digesting gluten and we keep our gluten consumption to a minimum in our home. I bake homemade sourdough bread once a week and it’s become a family tradition that’s a part of our Sabbath. We are not Jewish, but Christians who are rediscovering the blessings of the Old Testament Law and observing the Sabbath is something we began doing a few years ago and have come to love the blessing it brings to our home and family.

In my husband’s words:

“God initiated the sabbath when He created the earth and it’s part of the rhythm of His creation.”

And I totally agree. One thing I noticed early on is that on this day every week my senses are heightened to the rhythm of nature. Everything looks alive and so peaceful on the sabbath in a way that it’s just not on the other days of the week.

The sabbath is a day of rest. A day of gratitude for the Lord, His creation and each other.

Every Friday, I’ll bake fresh homemade sourdough bread from my proofed and bubbly sourdough starter that I’ve had for a couple of years. I’ll be posting a tutorial soon on how to make a sourdough starter so check back soon!

This banana bread started as an experiment one morning because I usually bake something for breakfast but  wanted to try to make something specifically gluten free. Finding gluten free baking flours has been on my to-do list lately. I live in Spain and gluten free flour options are limited. I tried looking for options like brown rice flour, potato starch and coconut flour which I couldn’t find but we were able to find Buckwheat flour at a larger Supermarket in town. So that’s the gluten free flour I ended up with in the pantry.

Buckwheat, what is it and is it healthy?

Yes. Buckwheat is both gluten free and very nutritious. Buckwheat is native to Asian countries and has been consumed there for centuries. It’s seeds are what we know as buckwheat groats. Here are just some of the ways buckwheat is so nutritious:

  • It is high in anti-oxidants
  • It’s easily digestible
  • It’s a complex carbohydrate giving our bodies energy slowly; keeping us fuller for longer
  • It’s a good source of the B vitamins and minerals like zinc, iron and maganese
  • It’s a good source of magnesium (a mineral many are deficient in today that’s key to overall health)
  • It’s also very low in fat

Buckwheat shouldn’t be confused with grains because it has the word “wheat” in it. It’s completely gluten free since it is a seed from the family of plants like that of Rhubarb and so very suitable for anyone with gluten intolerance.

Gluten Free Banana Bread


  • 2 Tbs coconut oil
  • 3 very ripe bananas
  • 2 eggs
  • 5 heaped Tbs of Buckwheat flour


  1. Pre-heat the oven to 180C/356F
  2. Grease a bread pan and set aside
  3. Melt the coconut oil in a small pan
  4. Mash all the bananas in a large mixing bowl
  5. Add the eggs
  6. Add the coconut oil
  7. Add the buckwheat flour and stir the mixture well
  8. Pour into a greased bread pan and bake for 25-30 minutes

I hope you enjoy this as much as we did! Let me know in the comments below if you tried it!

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