Buckwheat Banana Bread with Salty Butter
“For many of us, freshly baked banana bread conjures up memories of home. This one is slightly malty and not too sweet, and it has a great texture.” —Jasmine Hemsley
2⅓ cups buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ tablespoon ground cinnamon
¼ tablespoon sea salt
4 ripe bananas (mashed) plus 1 ripe banana (sliced)
½ cup water
1 teaspoon vanilla extract
⅕ cup raisins
¼ cup walnuts
lightly salted butter, to serve
1.Preheat the oven to 350°F. Mix the buckwheat flour, baking powder, baking soda, cinnamon, and sea salt together in a large bowl.
2. Mix the mashed bananas, water, and vanilla together, then add to the bowl. Mix in the raisins, walnuts, and remaining banana slices.
3. Transfer the mixture to a loaf tin lined with parchment paper.
4. Bake for 25 minutes, then turn the tin around and bake for another 15 minutes until the bread is somewhat firm to the touch. Allow to cool before slicing, then serve with butter.
Recipe excerpted from East by West. Copyright © 2017 by Jasmine Hemsley. Published by Bluebird Books, an imprint of Pan Macmillan.