Buckwheat Gluten Light Banana Bread

CC#1 introduced us to a surprisingly simple yet incredibly delicious cauliflower soup recipe from a former chef at Chez Panisse. This recipe requires only five ingredients, including salt, and no chicken stock is needed. It's a definite keeper!

Note: The soup in the photo is darker due to the addition of roasted cauliflower. If you follow the original recipe, the soup should be a creamy white color.

Ingredients:

• 1 cup buckwheat flour

• 1/2 whole wheat flour

• 2 tsp ground cinnamon

• 1/4 tsp table salt

• 1 tsp baking soda

• 1/2 tsp baking powder

• 4 large ripe bananas

• 1 oz brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup canola oil

• 1/2 cup sour cream

• Generous handful each of black sesame seeds, pumpkin seeds, and sunflower seeds

• 66g Tollhouse dark chocolate chips (4 servings)

Instructions:

• Preheat oven to 350F

• Mix dry ingredients

• Use paddle to beat banana with brown sugar in KitchnAid mixture

• Add eggs, canola oil, sour cream, and vanilla extract

• Mix well and then fold in seeds and chocolate chips

• Fold in flour

• Pour in prepared pullman loaf pan (1lb)—spray or oil surface and line the long sides with parchment

• Bake for about 75 minutes until toothpick comes out clean

• Note: Cool banana bread in baking pan (rest on wire rack) for at least an hour before taking it out. Low gluten results in the bread having little structural integrity while hot (just like other gluten free breads).