Banana buckwheat bread
Who else likes to experiment with different flours? Me too. Buckwheat flour has been on my list since I noticed a popular, local eatery, Crepes De Luxe, touting that they used it to make their nearly tire-sized crepes.
So buckwheat works to make hearty crepes, I wondered about using it in breads and muffins. The texture of buckwheat flour is noticeably courser then white flour and even whole wheat. I thought it might pair well with a recipe that tends to be moist anyway. Banana bread! I don’t like banana bread that gets too gummy. Have you ever had that happen where on day #2 of cutting into your banana bread the top is sticky? Buckwheat might just solve the problem.
As long as I was using buckwheat flour, which happens to be packed with nutrients, I wanted to keep all of the other ingredients as healthy as possible. I looked for a butter-free recipe that was also slim on sugar. But of course I added a few dark chocolate mini chips to the mix because they’re full of anti-oxidants. (Okay, it doesn’t take much for me to add chocolate to just about anything, but hey, dark chocolate is good for you.) I tweaked a recipe from Ginger Jen to come up with my version.
Prep time: 15 minutes + baking
1 cup whole wheat
3/4 cup buckwheat flour
1 3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar (I used coconut sugar)
3 ripened bananas
1/3 cup oil
2 tablespoons milk (I used fat-free Greek yogurt)
1 tablespoon honey (optional)
1/3 cup chopped walnuts
1/3 cup mini dark chocolate chips
- Preheat the oven to 350 degrees.
- In a small mixing bowl, stir together all of the dry ingredients, except the sugar, chips, and nuts.
- In a medium-sized bowl, mash the bananas using a handheld mixer. Add the eggs, then oil, then sugar, and blend until combined.
- Stir the dry ingredients into the banana mixture, just until moistened.
- Mix in the chocolate chips (if using) and walnuts.
- Coat one regular-sized loaf pan or two mini-sized ones (I prefer the smaller size) with cooking spray and pour the batter into the pan(s).
- Bake for 30-40 minutes or until the loaf tops are golden and a toothpick inserted into the center comes out clean.
- Cool before cutting.
Kid reaction: I honestly didn’t think my kids would go for this heartier bread. Admittedly, the mini chocolate chips helped but I kept asking my youngest if she thought it tasted any different from our regular, whole wheat banana bread. She didn’t seem to notice and even walked off with the pieces I was using to take pictures for this post! I did think the bread was a bit drier and tended to crumble more than my usual recipe, but I liked it, especially since the crust stayed crisp on day #2.