Name: Classic Banana Buckwheat Loaf
Yield: 1 loaf
Ingredients: 6 tablespoons unsalted butter, at room temperature; 1/2 cup granulated sugar; 1/2 cup lightly packed, dark brown sugar; 2 large eggs, at room temperature; 3 large, ripe bananas, peeled and coarsely mashed; 3 tablespoons banana liqueur (or substitute 1 teaspoon vanilla extract, if preferred); 1/4 cup sour cream, creme fraiche, or full fat yogurt; 2 tablespoons walnut oil, at room temperature; 1.33 cup all purpose flour; 1/3 cup buckwheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup chopped, toasted walnuts

Serves: 1 loaf

Ingredients: 14

A delightful and moist banana bread loaf with the rich flavor of buckwheat flour and toasted walnuts.

Ingredients

6	tablespoons unsalted butter, at room temperature
¹⁄₂	cup granulated sugar
¹⁄₂	cup lightly packed, dark brown sugar
2	large eggs, at room temperature
3	large, ripe bananas, peeled and coarsely mashed
3	tablespoons banana liqueur (or substitute 1 teaspoon vanilla extract, if preferred)
¹⁄₄	cup sour cream, creme fraiche, or full-fat yogurt
2	tablespoons walnut oil, at room temperature
1.33	cup all-purpose flour
¹⁄₃	cup buckwheat flour
1	teaspoon baking powder
¹⁄₂	teaspoon baking soda
¹⁄₂	teaspoon kosher salt
¹⁄₂	cup chopped, toasted walnuts

Instructions

1.	Begin by preheating the oven to 350°F, ensuring the rack is positioned in the middle. Butter and flour a 9x5-inch loaf pan, setting it aside for later use. In a large bowl, using an electric beater, cream together the soft unsalted butter, granulated sugar, and lightly packed dark brown sugar until the mixture is fluffy and light in texture. Gradually beat in the room temperature eggs, one at a time, until fully incorporated. Add the coarsely mashed ripe bananas, banana liqueur (or vanilla extract as a substitute), and sour cream. Mix at a low speed until well combined. Slowly drizzle in the room temperature walnut oil while beating continuously until the batter is smooth and the oil is fully absorbed.
2.	In a separate medium-sized bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, and kosher salt. Add the dry ingredients to the banana mixture in two separate additions, beating at the lowest speed setting. Just before the flour is fully incorporated, switch to a large spatula and gently fold in the chopped, toasted walnuts. Scrape the bottom and sides of the bowl to ensure all dry ingredients are well mixed in. Transfer the batter into the prepared loaf pan, smoothing out the surface, and then place the pan in the preheated oven.
3.	Allow the banana loaf to bake for approximately 60 minutes until it is beautifully golden brown and firm to the touch. To check for doneness, insert a tester into the middle of the loaf - it should come out clean. If you notice the bread browning too quickly, cover the top of the loaf with a sheet of foil to prevent the edges from burning.
4.	Once baked, let the loaf cool in the pan on a rack for 15 minutes. Then, carefully turn the loaf out onto the rack and allow it to cool completely before slicing and serving. For optimal flavor, tightly wrap any leftovers and store at room temperature for up to 4 to 5 days. For enhanced taste, consider letting the loaf rest overnight before enjoying.

Published on Jul 19, 2024 by Luminița