Buckwheat Chocolate Banana Bread
 
Ingredients
  • 1⅔ cups Bob's Red Mill buckwheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 medium very ripe bananas, peeled + half a banana sliced lenghtwise
  • ¾ cup sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • ¼ cup yogurt
  • 4 tablespoons buttermilk
  • ⅓ cup vegetable oil
  • ½ cup chocolate chips
  • ¼ cup dried tart cherries
Instructions
  1. Preheat an oven to 350°F. Generously grease a non-stick metal loaf pan (preferably 1½ lb. pan) with butter.
  2. In a bowl, combine the flour, baking powder, salt and baking soda.
  3. In a large bowl, smash the bananas with a fork. Add the sugar, yogurt, buttermilk, oil, eggs and vanilla and mix with a spoon/fork until well blended.
  4. Add the flour mixture to the banana mixture and stir just until blended. Gently mix in the chocolate chips and tart cherries.
  5. Scrape the batter into the prepared pan, spreading it evenly with the spoon.
  6. Gently lay the half banana on top of batter right in the center (optional).
  7. Bake in preheated oven until a toothpick inserted into the center of the bread comes out clean with just a few crumbs clinging to it, about 45 to 60 minutes.
  8. Remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.
  9. Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.
  10. Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool before serving. Makes 1 loaf.
Notes
If using 1 lb. loaf pan, batter may overflow a bit during baking
Recipe by Fraiche Pantry at https://www.fraichepantry.com/2015/11/01/buckwheat-chocolate-banana-bread-with-tart-cherries/