Prep 15 mins
Cook 40 mins
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.
- 1⁄4 cup unsweetened applesauce
- 1⁄4 cup margarine
- 1⁄2 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 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup plain yogurt
- Preheat oven to 350°F.
- In a bowl, cream the applesauce and the margarine with the sugar. Add eggs, one at a time, mixing between each addition. Add bananas.***.
- In another bowl, sift flours with baking soda, baking powder, and salt.
- Add to previous preparation, alternating with the yogurt. Stir just to to mix.
- Pour into a greased 9 x 13 cake pan and bake 40 minutes or until a toothpick comes out clean.
- ***If you have a stand mixer, set it on a high speed and let it run while you do the next step.
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.