Buckwheat Banana Bread6/13/2015 02:57:00 PM
|Buckwheat Banana Bread|
Buckwheat banana bread! I was looking for a way to use up a bag of buckwheat flour, way too many overripe bananas in my freezer, and this recipe in Donna Hay Magazine's first issue of the year was the perfect solution. I think that buckwheat flour is my favourite of all the "healthy" flours - it has a great nutty flavour, and is really easy to use. I find that buckwheat flour works easily in cakes, cookies and pancakes, and is easily substituted for regular wheat flour.
The recipe is very easy to make - essentially, it's just a matter of mixing dry and wet ingredients together, and baking.
|Buckwheat banana bread, ready for the oven|
Although this recipe was found in the Fresh and Light issue of Donna Hay Magazine, I definitely think of this banana bread as a sweet treat, rather than a "healthy" option. The fibre-rich buckwheat flour makes it a bit more wholesome and hearty than banana bread made with plain white flour, but there is still a lot of sugar in the loaf, in the form of coconut sugar and maple syrup.
|Buckwheat banana bread|
The bread had a wonderful spicy aroma from the cinnamon, a rich caramelly sweetness from the coconut sugar, and a nice bite from the buckwheat flour. Dee-licious.
I ate it for breakfasts throughout the week, sometimes spread with cream cheese, and always with a nice cup of tea.
|Buckwheat banana bread, cream cheese, tea|
|Banana bread sandwich!|
Buckwheat Banana BreadRecipe from Donna Hay Magazine's Fresh and Light Issue (Issue 1 2015), with some slight adaptations from meIngredients1.5 cups (225 grams) buckwheat flour1 cup (220 grams) coconut sugar1 teaspoon baking powder1/2 teaspoon bicarbonate of soda2 teaspoons ground cinnamon1 cup mashed ripe bananas1 egg1/2 cup (140 grams) unsweetened Greek yogurt1/4 cup (60 millilitres) vegetable oil1/3 cup (80 millilitres) maple syrup2 teaspoons vanilla extractMethodPreheat the oven to 160˚C.Place the flour, sugar, baking powder, bicarb and cinnamon in a large bowl and whisk to combine.Add the banana, egg, yogurt, oil, maple syrup and vanilla and mix to combine.Line a 21cm x 10 cm x 7 cm loaf tin with baking paper. Pour the batter into the prepared tin. Bake for 1 hour to 1 hour and 10 minutes, or until cooked when tested with a skewer. Allow to cool slightly in the tin before transferring to a wire rack to cool completely.