For the first 22.5 years of my life, I didn’t like plain bananas. I’d tolerate them in bread, but only if other people made that bread (the texture, the peeling, the mushiness…I just couldn’t deal with it). But as I recognized a need for natural sweetness to replace my former reliance on brown sugar, I needed to revisit the banana.
I started with smoothies. I’d mask the flavor with all of my other favorite things (namely nut butters and cacao powder). Then I ventured to banana topped toast (again, the addition of nut butter and crunchy toast helped significantly). And now I probably have at least one banana a day in one form or another (still not just plain by itself…baby steps).
Yesterday, in a burst of inspiration, a desire to use some over ripe bananas and an abundance of buckwheat flour I quickly made this simple but hearty buckwheat banana bread. Sweetened only with a smidgen of maple syrup and four bananas, this bread is perfect for anytime. Heated up with a dab of butter. Topped with yogurt and pumpkin seed butter (so delicious and 30% of your recommended iron in one two tablespoon serving). Crumbled over a bowl of greek yogurt. Or at 1 AM when I woke up really hungry and needed something to hold me over until coffee at 7.
The buckwheat gives this a nutty tone, with a healthy sprinkle of walnuts and pecans adding to the nuttiness. A dark and hearty loaf, I highly recommend this for a satiating (but healthy) treat. From start to belly this takes only one hour, so get going!
Buckwheat Banana Bread
10 servings, adapted from the simple veganista
1 3/4 cup buckwheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon sea salt
4 large bananas, mashed
1/3 cup maple syrup
1/3 cup melted coconut oil (olive oil would also work here!)
1 teaspoon vanilla
1/2 cup walnuts + more for topping
- Preheat oven to 350 degrees. In a large bowl mix together buckwheat flour, baking powder, cinnamon, and salt.
- In a medium bowl (the one you used to mash your bananas) combine bananas, maple syrup, coconut oil, egg and vanilla. Mix until smooth.
- Make a well in the dry bowl, and pour in your wet ingredients. Fold together with a wooden spoon until sufficiently mixed. Gently fold in your nuts.
- Pour batter into a greased bread pan (just take a little coconut oil, put on clean hands and rub around the inside of the pan…a great moisturizer for dry winter hands!). Sprinkle with additional walnuts (I also used pecans). Bake for about 50 minutes in preheated oven, or until a toothpick comes out clean. Let sit for 10-15 minutes, then dig in!