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Recipes

Buckwheat Banana Bread

This article is written by a student writer from the Spoon University at Cornell chapter.

In a time when food allergies, food intolerances and extreme diets are increasingly common, it is difficult to cook or bake a crowd-pleaser without the risk of the reply being, “Oh, I can’t eat that.”  Maybe you are that person who has annoying allergies, intolerances or voluntary restrictions.  This buckwheat banana bread not only has great alliteration but is also vegan and gluten-free.  Factor in its deliciousness, and it will leave you and your finicky friends wondering why the buck you didn’t know about this beforehand.

Easy

Prep Time:  15 minutes
Cook Time:  30 minutes
Total Time:  45 minutes

Servings:  1 loaf of bread or 20 muffins

Ingredients:
3 ripe bananas (mashed)
1/4 cup oil
1/4 cup soy milk
1/2 cup maple syrup
2 cups buckwheat flour
1 teaspoon pure vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts (optional)

Directions:
1.  Preheat oven to 350°F and assemble ingredients.

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Photo by Casey Carr

2.  Mash bananas and mix wet ingredients.  Tip:  save some time mashing bananas by putting them in a blender.

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Photo by Casey Carr

3.  Add dry ingredients and mix thoroughly. If desired, add chopped walnuts at this time.

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Photo by Casey Carr

4.  Pour batter into greased loaf pan or muffin tins.

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Photo by Casey Carr

5.  Bake for about 30 minutes, serve and enjoy while making so many buckin’ puns.

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Photo by Casey Carr