Buckwheat-Yogurt Banana Bread (Guilt-Free)

Geniale Genie's Note:

I came up with this recipe to use up some extra bananas and yogurt, but since I live alone, eating a whole banana bread to myself is... well... pure gluttony. So, to my great pleasure, there is no willpower needed here! I am very proud of how it came out. It is very moist and the buckwheat gives it a nice flavour. If you are used to regular store-bought over-sweetened cakes, I recommend you increase the amount of sugar in the recipe or, you can use these tricks: use over-ripened bananas (they are sweeter), use sweetened applesauce and/or vanilla yogurt instead of plain.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 20

• ¼ cup unsweetened applesauce
• ¼ cup margarine
• ½ cup sugar
• 2 eggs
• 2 bananas , mashed (I like to whip mine with a stick blender so they are nice and frothy, with no lumps)
• 1 cup all-purpose flour
• 1 cup buckwheat flour
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup plain yogurt

Directions:

1. Preheat oven to 350°F.
2. In a bowl, cream the applesauce and the margarine with the sugar. Add eggs, one at a time, mixing between each addition. Add bananas.***.
3. In another bowl, sift flours with baking soda, baking powder, and salt.
4. Add to previous preparation, alternating with the yogurt. Stir just to to mix.
5. Pour into a greased 9 x 13 cake pan and bake 40 minutes or until a toothpick comes out clean.
6. ***If you have a stand mixer, set it on a high speed and let it run while you do the next step.

Reviews

[Canadagoose]

I loved this recipe - it has a wonderful light texture and buckwheat and banana are a meant-to-be combination. I put even less sugar in, substituting the sugar with 1/4 c. brown rice syrup while increasing the applesauce by 1/4 c. With the lower sugar this is great for breakfast and easy on sensitive stomachs.