Buckwheat Banana Nut Bread
Buckwheat Banana Nut Bread. In one hour you could make this easy and deliciously nutty banana bread, which includes flaked almonds and banana chips.
I’ve been greedy this week, having devoured quite a few test batches of my creme egg muffins, despite sending Neil off to work with a box or two. It’s ok though, because it’s coming up to Easter and we’re allowed to treat ourselves (I keep telling myself). It’s not easy being a food blogger, I’m sure I have put on weight and there’s an endless mountain of dishes to be done, but hey, I love it! I enjoy experimenting in the kitchen, writing it all down and sharing it with you.
Another thing I love are over ripe bananas. In the corner of my kitchen sits a durable but delicate Denby fruit bowl and it’s normally filled with a bountiful supply of apples, oranges and bananas. Over the past couple of weeks it’s looked pretty forlorn, with just a solitary bunch of bananas. Every time I walked into the kitchen, they caught my attention. I was going to slice a few up to eat on toast, but a few spotty bananas instantly ignites a longing for nice cream or banana bread. The cravings for banana bread won out this time, meaning I patiently waited until they turned even more spotty and black. It reminded me of when I grew cress once as a child; watching it start to shoot up through the soil was so exciting! Growing herbs is actually on my to do list again.
Back to the banana bread. It’s got buckwheat flour in it. I have never baked with buckwheat before, but seeing Nigellas’s recipe for Buckwheat Triple Chocolate Cookies at Christmas made me go out and buy a bag. Finally, I’ve got round to start using it! I learnt it is gluten-free, but of course my recipe won’t be as there’s plain flour in it too (sorry coeliacs). The buckwheat flour adds a nutty flavour that I adore and I now know this is how I like my banana bread to taste. Sweetened banana chips on top, along with flaked almonds add some texture. I enjoyed eating this so much and I’m thrilled to be sharing the recipe.
- 175g demerara sugar
- 100g unsalted butter (room temperature)
- 2 free range eggs (large)
- 2 over ripe bananas, mashed
- 2 tbsp milk
- 1 tsp vanilla extract
- 150g plain flour
- 75g buckwheat flour
- 2 tsp baking powder
- pinch of salt
- 15g banana chips
- 20g toasted flaked almonds
- Preheat your oven to 180/160c (fan) grease and line a 2 lb loaf tin - I like to use loaf tin liners.
- Cream the sugar and butter together and then add the eggs, mashed bananas, milk and vanilla extract.
- Combine the dry ingredients with the wet until well mixed. If it looks a little dry add a tiny bit more milk.
- Pour into a greased loaf tin and sprinkle over the almonds and banana chips.
- Bake for around an hour or until risen and golden in colour. If unsure, check with a skewer (done if the skewer comes out clean)
- Keep in an airtight container for up to a week.
Entering my recipe into the following fab link ups:
#CookOnceEatTwice hosted by Searching For Spice.
#NoWasteFoodChallenge (as I used up my black bananas) hosted by Elizabeth’s Kitchen Diary.
#CookBlogShare hosted by Snap Happy Bakes.
- Cook Once Eat Twice March 2016 Round Up - Searching for Spice - […] was this tasty Buckwheat Banana Nut Bread by From Plate to Pen. It sounds delightfully nutty and I know I…