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.

Recipe

Prep time: 15 minutes + baking

Servings: 4-6


Ingredients

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

2 eggs

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

Directions

  1. Preheat the oven to 350 degrees.
  2. In a small mixing bowl, stir together all of the dry ingredients, except the sugar, chips, and nuts.
  3. In a medium-sized bowl, mash the bananas using a handheld mixer. Add the eggs, then oil, then sugar, and blend until combined.
  4. Stir the dry ingredients into the banana mixture, just until moistened.
  5. Mix in the chocolate chips (if using) and walnuts.
  6. 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).
  7. Bake for 30-40 minutes or until the loaf tops are golden and a toothpick inserted into the center comes out clean.
  8. 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.

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