Easily the most excellent banana loaf I’ve ever had. From …. magazine.
1.5 cups buckwheat flour (I usually use a combo of <50% rye, wholewheat, etc.)
0.5 cup (110 g) rapadura or coconut sugar (original recipe calls for 1 cup (220g) which is insanely sweet)
1 teaspoon baking powder
0.5 teaspoon bicarbonate of soda (baking)
2 teaspoons ground cinnamon
1 cup mashed ripe bananas (about 3)
0.5 cups (140g) plain natural yoghurt
0.25 cups (60 ml) grapeseed oil
0.5 (80 ml) maple syrup, & more for brushing
2 teaspoons vanilla bean paste (or essence, in a pinch)
Preheat oven to 160ºC (325ºF). Place flour, sugar, baking powder, bicarb & cinnamon in a large bowl and combine. Add banana, yoghurt, oil, maple syrup and vanilla and mix.
Pour into a lightly greased 21cm x 10; 1.75 L capacity) load tin lined if necessary.
Bake for 1 hour or more. Test with skewer. Brush with maple syrup. Cool. Tastes even better the next day!
Carrot and Cranberry Loaf
Replace the banana with 2 cups grated carrot (approx. 3 carrots) and 0/5 cups (65 g) dried cranberries
Zucchini and Date Loaf
Replace the banana with 2 cups coarsely grated zucchini and add 0.5 cups (75 g) chopped fresh dates
Banana, Chia and Blueberry Loaf
Add 0.25 cup (45 g) chia seeds and add 1 cup (150 g) blueberries