Banana Bread: Classic & Grapefruit-Buckwheat

Makes 1, 9x5 loaf pan

Classic Banana Bread Ingredients

Dry

2 cups all purpose flour

1 1/4 tsp. kosher salt

1 tsp. baking powder

pinch baking soda

Wet

1/2 cup unsalted butter, room temperature

1 cup white sugar

2 medium eggs, room temperature

1 tsp. vanilla extract

2 bananas, frozen in skin & defrosted

2 TBSP milk (dairy or non-dairy works)

Directions

Preheat oven to 350°F. Butter or oil spray a 9x5” loaf pan and line with parchment paper, letting it hang over the pan on the short ends. Butter or oil spray the parchment paper.

1. Whisk dry together in a medium bowl and set aside. In a large bowl beat butter and sugar by hand or with mixers at medium-high speed until its creamed and pale, 5 to 7 minutes—don’t slack on this! Add eggs one at a time until completely mixed in. Stir in vanilla. Peel bananas over bowl and squeeze out flesh and any juice. Beat until they are mixed in, a few chunks are ok. 

2. Reduce speed to low and in two additions add the dry mix to your creamed mix, alternating with the milk. Don’t over-mix or the bread gets tough and isn’t as light and enjoyable to eat. Pour batter into prepared loaf pan and bake in oven until a cake tester inserted into the center comes out clean, 45 minutes. Transfer pan to a wire rack and let cool in pan 10 minutes. Turn out on wire rack and peel away parchment paper. Let cool until room temperature. 

Grapefruit Buckwheat Banana Bread Ingredients

Dry

1 cup white rice flour

1/4 cup buckwheat flour

1/4 cup sorghum flour

1/4 cup almond flour

1/4 cup tapioca starch 

1 1/4 tsp. kosher salt

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1 tsp. ground cinnamon

Wet

1/4 cup unsalted butter, room temperature

1/2 very overripe avocado flesh

2 TBSP coconut oil

3/4 cup organic cane sugar

2 TBSP buckwheat honey (any will do, I just love this)

2 medium eggs, room temperature

1 tsp. vanilla extract

1/4 tsp. almond extract

2 bananas, frozen in skin & defrosted

flesh from 1 small grapefruit, about 1 cup + 3 TBSP juice

optional topping: 1/4 cup buckwheat groats + 3 TBSP coconut sugar

Directions                                                                                            Follow Classic Banana Bread directions with these changes:

1. Beat avocado, coconut oil, and buckwheat honey with the butter and sugar at medium-high speed…

2. Add almond extract when adding the vanilla extract.

3. Add the dry mix to your creamed mix, alternating with the grapefruit segments and juice.

4. After pouring batter into prepared loaf pan sprinkle on buckwheat groats and coconut sugar.

3/24/15

If there is a single recipe I turn to again and again to fulfill my crave to bake it's banana bread. Hot, fresh, fruity and buttery, this loaf will forever be my most intimate comfort food! It is extremely simple and forgiving and can morph into any other quick bread that uses a thick puree… avocado, squash, apple, caramelized onion… the possibilities are endless! I’m posting a classic recipe, which is adapted from my mom's, and one of my favorite gluten free variations made with grapefruit and avocado. Stay simple or get weird, the option is yours! 

Photography by Se Young http://www.se-young.com