Buckwheat flour banana bread
2 ripe bananas, mashed
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup melted butter or coconut oil (for a dairy-free option)
1 teaspoon baking soda
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup chopped nuts (such as walnuts or pecans) – optional
1/4 cup chocolate chips or dried fruit (optional)
How to cook:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
In a mixing bowl, combine the buckwheat flour, all-purpose flour, baking soda, salt, and cinnamon (if using). Mix well.
In another bowl, mash the ripe bananas with a fork until they are smooth.
Add the melted butter or coconut oil, sugar, egg, and vanilla extract to the mashed bananas. Mix until well combined.
Gradually add the dry ingredients to the banana mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
If desired, fold in chopped nuts, chocolate chips, or dried fruit.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on it.
Once done, remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your unique Buckwheat Flour Banana Bread
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