I like to think that I am an organized person: I love making lists, I hate tardiness, and I love my day planner. The reality is not that I’m disorganized, but rather that I like to do way too much at once and have a lot of unfinished projects. The kitchen is often a mess with dishes from my baking experiments, laundry is on the floor instead of hanging up, there’s yarn and knitting needles on the table (they’ve been there since March…), and I have at least 3 books on the go all the time. My multiple to-do lists get lost in my purse among the trillion useless receipts, and I have
one two different notebooks containing my food scribbles so I am often flipping back and forth between the two to find the notes I’m looking for. This is progress though, compared to my previous habit of writing on loose pieces of paper and leaving them all over my apartment.
Part of this doing-too-much mentality is that I sometimes let it sway my cooking/baking projects in a way where I feel this urge to make everything vegan and gluten free and nut free and taste delicious and please everyone (and it’s not often that all those goals coincide). So when I had a bunch of spotty bananas, I tried not to let things get too complicated.
This banana bread packs in some nutty buckwheat flavour in two ways: whole buckwheat flour and a touch of buckwheat honey. Buckwheat honey is much darker than other types of honey, and is comparable to molasses in its sweetness and slightly bitter note. Just like any banana bread, feel free to add in chocolate/nuts as you see fit. A note in making this bread: make sure your eggs are room temperature, otherwise when you add the coconut oil to the liquid ingredients, it will solidify into little chunks instead of incorporating smoothly. See the note below the recipe for a vegan option!
buckwheat banana bread
makes one loaf
1 1/2 C mashed very ripe bananas
2 eggs, room temperature
1/3 C coconut oil
1/3 C buckwheat honey
1/3 cup brown sugar
1 t vanilla
1 1/4 C light spelt flour
1/2 C whole buckwheat flour
1/4 t salt
1 t baking soda
1/2 t cinnamon
optional: 3/4 cup chocolate chips, chopped walnuts, almonds
Preheat the oven to 325F fan (about 350F in a regular oven). Mash the bananas in a 2 cup measuring cup until it measures 1 1/2 cups. Stir in the eggs, coconut oil, honey, brown sugar and vanilla. In a medium bowl, stir together the flours, salt, baking soda and cinnamon. Add the wet ingredients, and gently fold in the dry ingredients. Try not to over mix at this point, or you will end up with a more dense bread! Once the ingredients are mostly incorporated, add any desired mix ins, then pour into a greased loaf pan. Bake for 55-60 minutes, or until an inserted toothpick comes out clean. Let it sit in the pan for about 20 minutes, then allow to cool on a wire rack (or don’t! eat it while it’s warm and the chocolate pieces are melty!).
You can make this vegan by omitting the eggs + honey and replacing with an additional 1/2 cup banana, 1 T arrowroot starch, 1/2 t baking powder, and 1/3 c maple syrup. Baking times and temperatures should remain the same.