Recipe: Banana Buckwheat Bread


Like a lot of culinary inventions, this recipe for banana bread came about by accident. I had enough white flour to make half a recipe originally given to me by my college friend California Girl, but not enough to make the whole thing. Rather than make a sad, small loaf of banana bread, I decided to substitute 1/2 cup of buckwheat flour for the missing white flour.

The results were surprisingly good, since buckwheat flour adds a slight edge of bitterness to balance out the sweet bananas and sugar – I often find banana bread to be too sweet. This banana bread is like the ideal banana pancakes, in loaf form.

Recipe: Banana Buckwheat Bread

1 stick unsalted butter, softened
scant 2/3 c. sugar
2 large eggs
3/4 tsp. salt
1 tsp. baking soda
2 very ripe bananas, mashed
1 1/4 c. white flour
1/2 c. buckwheat flour
sugar in the raw, for sprinkling
fleur de sel, for sprinkling

Preheat oven to 350 degrees. Butter a small loaf pan and set aside.

Cream butter and sugar in a large mixing bowl. Mix in eggs, salt, baking soda and bananas. Mix in flour. Pour batter in loaf pan and sprinkle the top with a pinch of sugar in the raw and a pinch of fleur de sel. Bake for 50 minutes, or until an inserted toothpick or thermometer comes out clean.

Lasts for several days wrapped in plastic wrap.

Posted in food, recipes | Tagged , , , | 1 Comment

One Response to Recipe: Banana Buckwheat Bread

  1. Sembene says:

    I can’t wait to try!

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