Buckwheat Gluten Light Banana Bread

I originally adapted this wonderful recipe to use 100% buckwheat when CC2’s gluten sensitivity was at its worst. Recently, I revisited it, substituting one-third whole wheat flour while enhancing the other ingredients—adding only 1 oz of brown sugar, a handful of chocolate chips, and a mix of seeds and nuts. The result? A delightful banana bread that vanishes almost as soon as it comes out of the oven!

Ingredients:

• 1 cup buckwheat flour

• 1/2 cup 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 mixer

• 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).