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Line an 8x4 or 9x5-inch loaf pan with parchment paper on all sides.
Position a rack in the lower third of the oven and preheat to 350ºF.
Sift or whisk together the buckwheat, sweet rice, and tapioca flours with the baking powder, baking soda, and salt into a medium-sized bowl.
Peel the bananas into a large bowl. Mash with a fork until mostly smooth with some small lumps and starting to liquify.
Whisk in the brown sugar, eggs, milk, and oil.
Add the flour mixture and whisk until the batter is smooth and thick.
Scrape the batter into the prepared loaf pan.
Bake the banana bread until it's puffed, cracked, and golden on top and a tester inserted near the center comes out with a few most crumbs, 60-70 minutes.
Let the banana bread cool for 20 minutes, then remove the loaf to a wire rack to cool to warm or room temperature, 20 more minutes or so.
Slice and enjoy!