Buckwheat Banana Bread

Recipe adapted by Izzy Pezzulo from Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat

EQUIPMENT

  • 8 1/2 by 4 1/2-inch loaf pan or 8-mold mini loaf pan (3 1/2 by 2 1/4-inch cavity size)

INGREDIENTS

  • 3/4 cup (105 g) NuEast All Purpose Flour

  • 3/4 cup (110 g) buckwheat flour

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon kosher salt

  • 2/3 cup packed (140 g) dark brown sugar

  • 1 1/2 cups (350 g) mashed ripe banana, plus one banana to decorate the top (about 4 bananas total)

  • 1/4 cup (60 ml) vegetable oil

  • 2 tablespoons buttermilk (or yogurt)

  • 1 1/2 teaspoons vanilla extract

  • 2 large eggs

  • Optional: a dash of cardamom or cinnamon, if you like.

INSTRUCTIONS

  1. Place oven rack in the middle, and preheat oven to 350F.

  2. Cut a rectangle of parchment paper, about 12-by-7-inches. Lightly coat loaf pan with nonstick spray or a tablespoon of vegetable oil. Line the pan with the parchment, folding excess paper outward to the sides. This will help with unfolding the banana bread later. If using mini loaf pan, simply coat the cavities with oil/spray.

  3. Combine flours, baking soda, and salt in a medium bowl. Whisk the brown sugar, mashed banana, vegetable oil, buttermilk/yogurt, vanilla, and eggs together in a separate bowl.

  4. Make a well in the center of the dry ingredients with your hands. Pour the liquid mixture into the well a little at a time, incorporating the dry ingredients as you go. The mixture should seem runny/wet. Transfer the batter to your prepared pan, or divide evenly among the 8 mini-loaf cavities.

  5. Decorate the top with the remaining banana; try slicing it lengthwise and placing top-side-up, or overlapping sliced rounds.

  6. Bake for 30 minutes, then rotate the pan and bake for another 25-30 minutes. Insert a sharp knife or toothpick into the center to check to see if it comes out clean to check for doneness. Let the banana bread rest for at least 1 hour before slicing. Enjoy with a cup of black tea or coffee for a light breakfast or an afternoon snack.

Note: This banana bread will keep in an airtight container for 2 days at room temperature or a week in the refrigerator. It also freezes well for up to 2 weeks, tightly wrapped in plastic wrap. Lightly toast to refresh individual pieces.