Making bread gives me immense satisfaction. Even when it’s banana bread and no kneading or proofing is involved. Still when you take this loaf out of the oven it’s like – I made bread! Very satisfactory. Especially when it’s well risen, and not slack-baked. Now, I think that is an impressive result. I feel like a seasoned baker even though I’m rubbish and can’t follow a recipe to save my life. Precise baking is not for me. And we all know with baking following the recipe is crucial. Thankfully I have more of a savoury, not sweet tooth these days (surprising side effect of quitting processed sugar) and that’s much easier to satisfy. But I can make this bread. And I’m very proud of it. I love how it rises and cracks. Every time it has a beautiful crusty pattern.
The rich dark colour of this banana bread is thanks to a combination of buckwheat and spelt flour. I love both. Both are a bit nutty in taste and have terrific flavour. And they are easy to use. Buckwheat flour is surprisingly easy to mix with liquid. No lumpy batter texture situation with this flour. And spelt flour has great taste, is much more nutritious than standard flour and has less gluten. Win win.
It’s not a sweet bread, the only sweetener is the banana, you get a slight hum of that in the bread but it’s not overpowering the whole bread experience. The level of sweetness or rather lack of was intended. We are too overloaded on sugar anyway. This is a great, moist, incredibly reach loaf of bread, and it’s still a healthy loaf of bread. And believe me, you will devour it to the last crumb.
Pace yourself though so you have some leftover 2-3 days later. And toast it. It’s great, right? So tasty with toasted crust and still moist and beautiful inside. Very satisfactory breakfast experience indeed.
Try this banana bread with cottage cheese, jam, just butter, peanut butter, lovely cheese, great ham and some greens. The sky is your limit. Or rather your fridge content is your limit. But you get the idea. This bread rocks and you need to make it.
Fuel Your Body, Charge Your Day
- 4 ripe bananas
- 3 eggs
- 3 tablespoons of olive oil
- 3 tablespoons of yogurt
- 2 teaspoons of vanilla extract
- 1-2 teaspoons of cinnamon
- 2 teaspoons of baking powder
- 1 cup of buckwheat flour
- 1 cup of spelt flour
- Preheat oven to 180 Celsius / 356 Fahrenheit.
- Peel and add bananas to a bowl. Mash with a fork or potato masher.
- Add eggs, olive oil, yogurt, vanilla extract, cinnamon and baking powder. Whisk until smooth and frothy.
- Fold in buckwheat and spelt flour.
- Pour the batter into a loaf tin lined with baking paper.
- Bake for 50-60 minutes until dry toothpick.