This is my response to the “unconventional grains” prompt! I love to bake with different grain flours often since most of my baking is gluten-free. I’ve experimented with all types of grain flours and some grain-free as well. I find that there is no “one” magical flour that can be substituted for wheat flour in a baking recipe. Gluten-free flours must be combined in order to achieve an optimal texture, fat content and taste for different applications. I find that my favorite “all purpose” gluten-free flour blend is good old Bob’s Red Mill.
I like to combine this all purpose blend with other grain flours for awesome texture. This flour is also good as a 1 to 1 substitute for my purposes, I find. I make roux with it, dust surfaces, and use it alone for simple baked goods like biscuits. I’ve never found another flour blend that does it quite like this one for me. I also really love the flavor, which some people might not be partial to because it contains chickpea flour. Some people say it makes whatever you cook taste like falafel. I’m not in this camp but it’s all a matter of taste, I suppose.
This recipe came to me one day when I was using leftover bananas to make banana bread. The original version was made with quinoa flour instead of buckwheat. Upon my second time using this recipe, I found that I actually like the buckwheat flour much more! The banana bread is wonderfully moist, sticks together, is dense but rises nicely, and has a depth of flavor that transcends just “banana and sugar”. I also love the nutrition that the buckwheat flour brings to this recipe! It’s got a good amount of protein and fiber! The only downside that I can possibly see with this recipe is its darker color. You can’t really see the banana in there unless you look closely. I don’t mind this too much. It’s dang tasty and that’s all I really care about.
I took the liberty of sprinkling some granola and trail mix on top of my banana bread. You can do this if you want some more texture and crunch as well. Alternatively, whip up some streusel and sprinkle that on top! How can that be bad?
Feel free to spread some of your favorite nut or seed butter on top of a slice of this for a hearty breakfast. Since there’s no added oils or fats in this bread, you can control the type and amount of fats you add to it for a well-rounded meal!
Buckwheat Banana Bread
Yield: 1 loaf (9×5 pan)
Free from: Gluten, Soy*, Oil*
- 1 cup GF all purpose flour (see above)
- 3/4 cup buckwheat flour
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp Ener-G egg replacer powder
- 1/2 tsp xanthan gum
- 2/3 cup coconut sugar
- 3 medium sized bananas, mashed
- 3 Tb aquafaba + 1 Tb flaxseed meal, mixed together and set aside to gel
- 1/2 cup non-dairy milk*
- 1/4 cup maple syrup
- Garnishes*, opt: GF granola (I used Purely Elizabeth), nuts/seeds, dried fruit
*Use appropriate ingredients for these options
Preheat oven to 350 F.
- In a large mixing bowl, sift together all the dry ingredients (first 10 ingredients).
- In a medium mixing bowl, combine the mashed banana, flaxseed and aquafaba gel, non-dairy milk and maple syrup using a spatula or wooden spoon.
- Line a loaf pan with parchment paper.
- Pour the dry ingredients into the wet ingredients, one half at a time. Stir and fold the dry into the wet until completely combined and mostly smooth. If there are some lumps, it’s okay! Mine was very chunky as my bananas weren’t completely smooth.
- Pour the completed batter into your lined loaf pan and smooth the top to be level.
- Sprinkle any garnishes you would like on top of the batter evenly.
- Pop your loaf into the oven and bake for about 50 minutes or until the middle is set.
- Let the banana bread cool completely before cutting. After it’s cooled completely in the fridge, the flavors really shine!