Bahnana-walnut-chocolate-buckwheat bread (makes 6)
1/2 cup walnuts, toasted and coarsely chopped (optional)
1 cup all-purpose flour + 1/4 cup buckwheat flour
1/4 cup brown sugar
1/2 teaspoon baking powder
a pinch of baking soda
a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 large egg, lightly beaten
1/4 cup butter, melted and cooled
2 ripe large bananas, mashed
1/2 teaspoon pure vanilla extract
a handful of dark chocolate chunks
1 large banana, sliced or dried banana chips
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Line muffin trays with paper cupcake holders.
Lightly roast the nuts in a frying pan over medium heat, taking care not to let it burn. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
adapted from Joy of Baking