I recently had an overripe banana on my kitchen counter, frowning at me the browner it got. It was quite late by the time I summoned the energy to do something about said banana. I think I was inspired by a visit from my grandparents. My Nan is an excellent housekeeper and my Pop loves banana bread. So go figure, I wanted the banana gone, and into banana bread. A medical specialist I’ve been seeing lately has asked me to drop gluten from my diet. So I’m trying my best at that. When I realised I still had a whole tub of buckwheat flour a friend gave to me before she moved to England, I thought I’d try my hand at a gluten-free buckwheat banana bread.
I figured the flavour of buckwheat would lend itself well to banana bread and did a bunch of research into gluten free baking and different types of flours. This recipe is what I came up with adapted from the banana bread with malt butter that I made for Pop when I was staying in Tasmania. I’ve increased the liquid, adding yoghurt and honey. I’ve also added chia seeds to help with the structure of the bread and added additional rising agent.
I added a little acid to my malt butter spread. I have come to love apple cider vinegar. I make my own with a natural fermentation process. It’s so good for you that I try to find ways to include it in things. It adds a lovely sharpness to the malt butter spread. If you wanted, you could use lemon juice for this instead.
|2-3||overripe bananas, mashed|
|1 ½||cups||buckwheat flour|
|1||cup||walnuts, roughly broken|
Malt butter spread
|½||teaspoon||cider vinegar or lemon juice|
*You’ll find tins of malt extract in the honey aisle of the supermarket.
To make the banana bread: Grease a loaf tine and preheat the oven to 180oC. Combine the chia seeds and milk and leave to rest for 5-10 minutes.
Cream the butter and sugar. Mix in the egg. Add the honey, chia, milk, yoghurt and mashed banana. Sift over the cinnamon, flour, baking powder and bi-carb soda. Mix to combine and fold through the walnuts. Tip the batter into the greased loaf tin and spread the batter evenly. You can make it higher on the edges than in the middle. Bake in a preheated oven for an hour or until a skewer inserted into the middle comes out clean. Store in an airtight container.
To make the malt butter spread: mix together the cider vinegar or lemon juice and malt extract. Beat this together with the softened butter and spoon into a small ramekin for serving; cover and store at room temperature until desired. The malt butter will keep at room temperature for a week, or longer in the fridge.
Serve slices of banana bread fresh or toasted, spread with malt butter spread.