Buckwheat flour banana bread

Ingredients:

2-3 ripe bananas (about 300 g, mashed)

2 eggs

60 ml (1/4 cup) vegetable oil or melted butter

80 ml (1/3 cup) honey or maple syrup

1 teaspoon vanilla extract

180 g (1 1/2 cups) buckwheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon (optional)

50 g (1/4 cup) nuts, chocolate chips or dried fruit (optional)

Instructions:

Prepare the oven:

Preheat the oven to 175 °C (350 °F) and grease a loaf pan or line it with parchment paper.

Mash bananas:

In a large bowl, mash bananas with a fork until smooth.

Mix wet ingredients:

Add eggs, oil, honey (or maple syrup), and vanilla extract. Mix well.

Incorporate dry ingredients:

In a separate bowl, combine buckwheat flour, baking powder, baking soda, salt, and cinnamon. Add dry mixture to wet mixture, stirring gently until combined.

Add toppings (optional):

If using nuts, chocolate chips, or dried fruit, gently fold them in.

Pour into pan:

Pour batter into prepared pan and smooth surface with a spatula.

Baking:

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Origin of Buckwheat flour banana bread:

The buckwheat flour banana bread is a modern twist on the classic banana bread, which originated in the United States during the 1930s. This beloved quick bread gained popularity during the Great Depression as a way to use overripe bananas that might otherwise go to waste. With the introduction of baking powder and baking soda in the early 20th century, quick breads like banana bread became easier to make, and the recipe soon became a staple in American cookbooks and households.

Buckwheat flour, on the other hand, has a much older history. Derived from buckwheat seeds, this flour has been used for centuries, particularly in Asia and Europe. It is known for its earthy, nutty flavor and has long been a key ingredient in traditional dishes such as Breton crêpes in France and soba noodles in Japan. With the growing interest in gluten-free and wholesome alternatives, buckwheat flour has become a popular choice in modern baking.

Combining these two elements, buckwheat flour banana bread reflects contemporary trends in revisiting traditional recipes with healthier, nutrient-rich ingredients. The slightly nutty flavor of buckwheat complements the natural sweetness of ripe bananas, creating a unique and delicious loaf. This version caters to dietary preferences like gluten-free or plant-based diets while adding a rustic, hearty twist to the classic banana bread.