When I left home last Friday for a weekend away, I left 4 bananas ripening in the kitchen.
There is nothing better than coming home to perfectly over-ripe bananas, just begging to be baked into moist and delicious banana bread.
Banana bread has always been a favorite in my family. One of my earliest kitchen memories is mixing up a tasty loaf of banana bread with my mom. Her tried and true recipe includes extra cinnamon, and it always makes the house smell terrific.
Lately I have been experimenting with “alternative” recipes. Andrea’s Banana Date Bread and Jenna’s molasses-sweetened version have both been big hits. Coincidentally, big sister Julie has also been experimenting with her own variation, using applesauce as the primary sweetener.
When I bought my first bag of buckwheat flour a few weeks ago, I quickly decided that buckwheat banana bread was in order. I have been reading more and more about this
grain seed, and couldn’t wait to experiment.
Buckwheat is the seed of an herb related to rhubarb that is native to Russia. The triangular seeds are ground to make buckwheat flour, but can be found in hulled form, as groats (raw) or kasha (roasted). Buckwheat is gluten free, high in protein, and contains all essential amino acids. It has a distinctive flavor, often described as “assertive” and “nutty.”
Vegan Buckwheat Banana Bread
Inspired by Sarah at My New Roots
- ¼ cup almond milk
- 6 Tablespoons coconut oil
- 6 Tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 2 ¼ cups mashed ripe bananas (approximately 5 medium bananas)
- 2 cups buckwheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup chopped walnuts
Preheat oven to 350F. Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.
Put the almond milk, coconut oil, maple syrup, vanilla, and bananas in a blender and blend until smooth (or use an immersion blender). In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in nuts.
Pour into prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
My husband often gives me a hard time about my “alternative” baking choices, and he was well-prepared to dislike this bread. Although he described it as “not very sweet” (an intentional choice on my part) and “wheaty” (that would be the earthy buckwheat flavor), he proclaimed “it’s good!” He even asked if he could take a slice or two to work with him.
Husband approved, nutrient rich, deliciously moist and comforting, buckwheat banana bread is a definite success.
Have you ever baked with buckwheat flour?
P.S. This post was shared at Thank Your Body Thursday. Check out Robin’s great weekly link-up for all things healthy living (food exercise, cleaning, and more).