Always loved basic banana bread but this version quickly became my favorite. The first time I made it I used a 50/50 mix of plain flour and buckwheat flour – then I decided to experiment with a buckwheat only version – turning out a perfectly fluffy, moist and delicious loaf – a healthy nutritious version of an American classic.
Why buckwheat? Though I’m not gluten free, I wanted to try my hand at a healthy version of banana bread. Buckwheat is high in protein, fiber and loaded with nutrients. A great alternative to white flour baking, it has a delicious nutty flavor especially when paired with sweet ripe bananas and chocolate.
This recipe is simple and easy to make. Most of the ingredients you may already have in your pantry. All that is required is a bowl and a fork to mix the batter.
- 1⅔ cups Bob's Red Mill buckwheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 medium very ripe bananas, peeled + half a banana sliced lenghtwise
- ¾ cup sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ¼ cup yogurt
- 4 tablespoons buttermilk
- ⅓ cup vegetable oil
- ½ cup chocolate chips
- ¼ cup dried tart cherries
- Preheat an oven to 350°F. Generously grease a non-stick metal loaf pan (preferably 1½ lb. pan) with butter.
- In a bowl, combine the flour, baking powder, salt and baking soda.
- In a large bowl, smash the bananas with a fork. Add the sugar, yogurt, buttermilk, oil, eggs and vanilla and mix with a spoon/fork until well blended.
- Add the flour mixture to the banana mixture and stir just until blended. Gently mix in the chocolate chips and tart cherries.
- Scrape the batter into the prepared pan, spreading it evenly with the spoon.
- Gently lay the half banana on top of batter right in the center (optional).
- Bake in preheated oven until a toothpick inserted into the center of the bread comes out clean with just a few crumbs clinging to it, about 45 to 60 minutes.
- Remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.
- Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.
- Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool before serving. Makes 1 loaf.