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.