Buckwheat Banana Bread
Happy 2018! Can you believe it's already been a year? I was going through some draft posts and found so many recipes that I'm dying to share with you this year. Also, I guess I've done pretty well with my 2017 resolutions! This year one of my biggest resolutions is to learn to mindfully snack and enjoy sweets without guilt, something I struggle so much since starting pastry school. This banana bread is one of my first attempts, the buckwheat flavour is not for everyone, but I hope you'll like it!
Growing up, the only buckwheat product I know is Japanese soba, a brown tinted thin noodle I love to slurp. The ash coloured flour is also responsible for another of my beloved dishes, galette, crepe's savoury cousin from Brittany. Over the years, I have acquired a taste for strong "adult" foods like olives, mustard greens and cardamom. But not until a recent trip to Estonia did I connect the dots to why I have always had an affinity to this underrated flour. It's not hard to understand why I love buckwheat's intense flavour profile, one that's similar to charred toast and hoppy beer. It all makes sense now.
According to The Kitchn, buckwheat is not a grain but a seed that's related to rhubarb and sorrel. Its naturally gluten-free properties got its recent popularity among health fanatics. Most commonly sold as flour, you can also purchase buckwheat groats for a substitute for oatmeal, or enjoy as a dark honey rich in vitamins and antioxidants.
That said, my attempt at a 100% buckwheat banana bread turned out, let's just say, not so well. I have yet to make a buckwheat galette at home, but taking cues from all the masters before me, namely David Lebovitz and Clotilde Dusoulier, using a 50/50 ratio when baking with buckwheat at home is the way to go. Enjoy with a dollop of greek yogurt, skyr, honey, or almond butter!
Buckwheat Banana Bread
Makes one 9x5" loaf.
450g (4-5) ripe bananas
120g cup honey
1 teaspoon vanilla extract
120g all-purpose flour
120g buckwheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cocoa powder
- Preheat the oven to 350℉. Mash the bananas with a fork and set aside.
- In a large bowl, whisk together the eggs and honey until thick and frothy. Drizzle in the oil and vanilla extract and whisk until incorporated.
- In another bowl, mix together all the dry ingredients. Add into the egg mixture all at once, mix until just combined.
- Pour batter into a 9×5" loaf pan and bake for 45 to 60 minutes, or until a skewer comes out clean.