Failsafe Banana Bread

This is a buckwheat flour recipe just perfect for anyone who hates the taste of buckwheat.  It tastes amazing, and you could give this to your fussiest eater, including “normal” wheat-eaters and they will love it too.  Its healthy enough to have for breakfast toasted or untoasted and “cake-y” enough to have anytime as a treat.  Its other big plus: its failsafe, although not recommended for the amine sensitive due to all the bananas!

Ingredients

300 to 400g (11 to 14 oz) of mashed bananas.  The riper the better.  This is roughly anything from 2 to 4 banana’s.

2 eggs

120g (4 oz) maple syrup.

120g (4 oz) mild tasting oil (whatever you can tolerate, I used canola).

1 tsp cream or tarter

1/2 tsp bicarb (sodium bicarconate)

150g (5 oz) buckwheat flour

50g (2 oz or a couple of heaped tablespoons) skim milk powder (any kind of powdered milk would do, you could probably leave this out if you dont have any)

Options for those who don’t need to be failsafe:

Add in 1 tsp of cinnamon

You can use honey instead of maple syrup

You can gently fold in a cup of frozen berries (eg: raspberries, blueberries) at the end

You can use 50g of vanilla protein powder instead of the skim miilk powder (check ingredients first)

Macadamia Nut Oil or Grapeseed Oil are both good in this recipe

Method

Prehet oven to 170°C/330°F (moderate oven).  Grease and line with baking paper a loaf tin or any medium sized tin you like ( a loaf tin is if you want the bread shape).

Here is the really fun part about this recipe:

Throw all ingredients into a food processor/blender/mixing bowl

Blast it until really well mixed, say about a minute.  How easy it that!!!

If making by hand, sift the cream of tarter and bicarb and buckwheat flour before adding to rest of ingredients in bowl and then mix really well.

Pour into your prepared tin and bake for 40-45 minutes or until is well browned and a skewer comes out clean.  You will need to cover with a sheet of baking a paper at about 20 minutes to stop from overbrowning.

Cool in tin for 5 – 10 minutes before turning out onto rack to cool.

Can serve plain or toasted.  Keeps its lovely texture for days, although I’d be shocked if it lasted that long.