Banana Buckwheat Loaf
*Adapted adapted from Camilia
Ingredients
• 1 cup buckwheat flour
• ½ cup white flour (or buckwheat flour for a gluten-free loaf)
• ½ cup honey (or granulated sugar)
• ½ tsp baking soda
• ½ tsp fine sea salt
• 2 large eggs, at room temperature
• ⅔ cup coconut oil
• 1 tsp vanilla extract
• 1-3/4 cups mashed VERY ripe bananas
• 1 cup raisins soaked in hot water to soften
• 2 tablespoons of organic cocoa powder
• ½ cup of roasted walnuts
Preheat oven to 350°F and oil a baking loaf pan (or could be a metal square baking dish).
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, oil and vanilla to flour mixture and stir with a wooden spoon until just blended. Gently stir in bananas, walnuts and raisins (water drained).
Spread batter evenly in prepared pan. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.
Ingredients
• 1 cup buckwheat flour
• ½ cup white flour (or buckwheat flour for a gluten-free loaf)
• ½ cup honey (or granulated sugar)
• ½ tsp baking soda
• ½ tsp fine sea salt
• 2 large eggs, at room temperature
• ⅔ cup coconut oil
• 1 tsp vanilla extract
• 1-3/4 cups mashed VERY ripe bananas
• 1 cup raisins soaked in hot water to soften
• 2 tablespoons of organic cocoa powder
• ½ cup of roasted walnuts
Preheat oven to 350°F and oil a baking loaf pan (or could be a metal square baking dish).
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, oil and vanilla to flour mixture and stir with a wooden spoon until just blended. Gently stir in bananas, walnuts and raisins (water drained).
Spread batter evenly in prepared pan. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.