Buckwheat Banana Bread
If this banana bread doesn't make you fall in love with buckwheat, I think you're a lost cause.
Swapping out 1/3 of the all-purpose flour for the buckwheat flour adds a uniquely rich flavor and soft texture that's complemented by the maple syrup, olive oil, and Greek yogurt. It's light and moist at the same time. ("How does she do it?" some have asked)
A couple of notes: I do not add nuts because baked goods are no place for nuts. I leave chunks in the mashed banana, rather than smashing until smooth. Both just personal preferences. This takes well to tweaks...Go wild!
- Nonstick baking spray
- 1 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2-3 ripe bananas
- 1/2 cup unsweetened applesauce
- 2/3 cup maple syrup
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup full-fat Greek yogurt
- 1/2 cup olive oil
- 1/4 cup turbinado sugar (or demarara)
Preheat oven to 350F and prepare standard loaf pan (8 ½” x 4 ½”) with nonstick spray or melted butter. Whisk flour, buckwheat flour, salt, baking soda, and baking powder in a medium sized bowl. In a large bowl, mash bananas leaving some lumps (they will turn into yummy chunks in the final product) and then add maple syrup, mixing to combine well. Add eggs and yogurt, followed by the olive oil, and mix to fully combine. Add dry ingredients to wet in two parts, stirring just until combined after each addition. Take care not to over-mix batter.
Pour batter into prepared loaf pan and sprinkle with demerara sugar.
Bake until the top is a deep brown, but not burnt!, and a tester inserted into the center comes out clean -- about 50-60 minutes, depending on your oven. Check the color of the loaf at around 30-35 minutes and if it looks too browned, tent with a piece of foil and return to the oven. This will help the loaf cook more evenly for the remaining time.
Cool in the pan for 20 minutes before turning loaf onto a cooling rack. Enjoy or store in the refrigerator for 3-4 days.