A quick bread made with healthy Buckwheat flour and chocolate chips to put it over the top.
Prep Time 15minutes
Cook Time 45minutes
Author Vera Marie Badertscher
4medium-sized ripe bananasmashed with fork or electric mixer—1 ¾ cups
3tbspmelted and cooled butteror coconut oil
2cupslight buckwheat flourgluten free
Heat the oven to 350 °
Lightly grease the loaf pans and set aside.
In medium bowl, whisk together dry ingredients: buckwheat flour, cinnamon, baking powder, baking soda, salt. Whisk thoroughly.
In larger bowl, mix mashed bananas, buttermilk, honey, eggs, melted butter or coconut oil and vanilla. If you are using powdered buttermilk, see NOTE.
Add dry ingredients to liquid ingredients and blend well. I like to use an electric mixer to ensure there are no chunks of banana. Stir In chocolate chips by hand.
Pour batter into greased pans. Sprinkle pecans on top if desired.
Bake for 35-45 minutes until top springs back when pressed lightly. Remove from pans and cool on wire rack. One more step for ultimate moistness. Wrap in plastic wrap and let sit at room temperature for 24 hours before cutting.
I keep powdered buttermilk on hand. To use it, measure water and powder as instructed on package. Whisk the powder into your dry ingredients. Stir the water in with your liquid ingredients. Voila.