Chocolate Chunk Buckwheat Banana Bread Recipe

Simple, delicious gluten-free chocolate chunk buckwheat banana bread. Wholesome, one bowl, quick and easy to make, and so delicious. With overripe bananas, sweet honey, nutty buckwheat flour and decadent chocolate chunks, this buckwheat banana bread recipe is sure to become a favorite. Perfect for breakfast, as an afternoon snack, or even an after-dinner dessert.

If this is your first time making gluten-free banana bread with buckwheat flour, you won't be disappointed. Serve it up warm, slathered with your favorite nut butter, like my homemade almond butter or peanut butter. And the chocolate - yum!

It's moist with the perfect amount of sweetness and banana flavor like traditional banana bread, banana and mango bread, and this vegan plantain bread. Not to mention an ideal texture that is not crumbly, mushy or gummy like gluten-free baked goods can often be.

To create the perfect loaf, choose overripe bananas with plenty of black spots on the peel, almost too brown to use - an important element for maximum flavor, moisture and sweetness.

This recipe calls for a generous four bananas, adding richness to the bread and chocolate. Simply toss them into a mixing bowl and mash away using a fork or potato masher. The buckwheat adds a toasty, nutty flavor and soft, chewy texture perfectly complementing the richness of dark chocolate and those melty chocolate pockets. 

And the best part? It's effortlessly gluten-free, ensuring everyone gets to indulge in this delicious favorite banana bread with honey.

For other great quick bread recipe ideas try my easy vegan pumpkin bread, coconut flour banana bread, and banana chocolate bread. And if you love chocolate as much as I do, you'll love these chocolate fudge tahini cookies, gooey avocado brownies, and my fudgy sweet potato brownies, yum!

For a more savory bread recipe, try this easy flourless tahini loaf.

Ingredients Needed for Chocolate Chunk Buckwheat Banana Bread

You'll need the following ingredients to make  buckwheat chocolate chunk banana bread:

• Over-Ripe Bananas: Over-ripe, spotted and almost brown bananas mashed for natural sweetness and moisture. I have not baked with black bananas.
• Coconut Oil: Melted and cooled, adds needed moisture.
• Oat Milk or Almond Milk: Adds much moisture to the banana bread, enhancing its rich and moist texture.
• Eggs: Room temperature. I have not tried this recipe with flax eggs. If you do, let me know how it turns out!
• Honey: Is a great addition and goes really well with buckwheat, complementing it's nutty flavor profile.
• Whole Grain Buckwheat Flour: A nutritious and gluten-free alternative to traditional flour. And it works well in my apple buckwheat pancakes too!
• Dark Chocolate Chunks: I like to use dairy-free dark chocolate. Dark chocolate chips will work as well, though not as decadent as chopped chocolate chunks.

See recipe card below for all ingredients and quantities.

How to Make Double Chocolate Chunk Buckwheat Banana Bread

1. Step 1: In a large bowl, add mashed bananas, melted coconut oil, oat milk, eggs, honey, and vanilla.

2. Step 2: Whisk together until well combined.

3. Step 3: Add buckwheat flour, baking powder, baking soda, cinnamon, and salt.

4. Step 4: Mix until just combined.

5. Step 5: Fold in chocolate chunks and walnuts if using.

6. Step 6: Bake at 350°F for 50-60 minutes, or until a toothpick comes out with light crumb attached. Take care not to over bake.