My original quest was to figure out a recipe for a buckwheat version of banana bread. I didn’t want to take the time to look at myriads of banana bread recipes on the Internet and simply substitute buckwheat for wheat flour. I don’t own a cookbook. When cookbooks enter my life, my generous, re-gifting nature is at once revealed. I favor simplicity, and I like easy formulas that work. My gluten intolerance, and the fact of having a couple of overripe bananas and a supply of buckwheat flour (buckwheat is gluten-free) on hand provided the motivation.
The pleasant surprise was that my banana bread was more like cake: light and fluffy. Should you wish to make this banana cake with wheat flour, I’d suggest using a fine-milled pastry flour.
Here is my recipe:
2 cups buckwheat flour
2 overripe bananas
2 teaspoons baking soda
2 tablespoons cocoa powder (unsweetened or sweetened)
½ teaspoon salt
1 cup any type of milk (I use coconut milk)
Mash bananas; mix all ingredients together into a thick batter. Use a non-stick spatula to transfer batter to a greased 9” baking pan, loaf pan, or equivalent, and bake at 350° for 30 minutes or until done.
I think it’s pretty yummy. 🙂