An incredibly fluffy, warm, light loaf of sweet and toasted flavors. Perfect anytime of day… even as a midnight snack with a glass of milk or warm cup of tea.
By Abby Himes
This Banana Bread is my out-stretched hand to buckwheat, a simple hello with a warm smile, I’d like to get to know you better. I mixed it in with a familiar recipe, but one that I thought the nutty flavor would pair well with.
- 1 cup all purpose flour
- ½ cup buckwheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, softened
- 3 over ripe bananas
- 1 egg
- ½ cup sugar
- 1 tablespoon ground flax seed
- Preheat the oven to 350 degrees F. Grease a loaf pan and set aside.
- In a large bowl mix together the all purpose flour, buckwheat flour, baking soda, ground flax seed and salt.
- In the mixing bowl, cream together the softened butter and sugar. Beat in the egg and finally the bananas.
- With the mixer on the lowest speed, add the flour mixture to the wet ingredients a little at a time. Stop the mixer and scrape down the sides, and mix one final time.
- Pour the batter into the prepared loaf pan and back for 50-60 minutes. Test the loaf around 45-50 minutes with a knife to see if it comes out clean, if so it's done! Let cool on a wire rack and store leftovers in the fridge.
Abby can be found cruising her local farmer's market and co-op looking for fresh, new, flavors and sustainable options. She sees food as an adventure, and is always excited to try something new. Abby is also the creator and voice behind the food blog, Seaweed & Sassafras.