Buckwheat Banana Gingerbread
with walnuts & fresh ginger
1 1/2 cups Arrowhead Mills Organic Buckwheat flour
1 1/2 Tbsp fresh grated ginger
1/3 cup molasses
1/4 cup brown sugar
3 ripe bananas
1 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla extract
2 Tbsp coconut oil
1 cage-free egg
1/2 tsp salt
1/2 tsp baking soda
2 Tbsp non-dairy milk (I used unsweetened vanilla almond milk)
1/4 cup chopped walnuts (optional)
1) Preheat oven to 350°F. Combine ingredients (all except buckwheat flour, nuts, & ground spices) in large bowl. You can use a mixer or a hand blender to mix the fresh grated ginger in well with the other ingredients.
2) Mix in the flour and spices until all ingredients are well blended. Mix in nuts using a large spoon (or sprinkle chopped nuts on top of bread batter in pan).
3) Pour mixture into bread pan and bake at 350°F for 40-45 minutes. Test the bread with a toothpick of fork to make sure that full baked.
This was a really fun bread to make. I was craving gingerbread and have been wanting to try something that would complement buckwheat flour (a gluten-free alternative to wheat–which is actually not related to buckwheat despite their similar names–with a distinct nutty taste). Gingerbread & buckwheat paired beautifully together. I really wanted to try this with applesauce but only had bananas on hand so decided to give them a try. Not bad and makes a great bread for those who would enjoy a more complex flavor than traditional banana bread but with some of the light banana sweetness. Enjoy!