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Banana Bread

Yields1 Serving

2 oz square by weight equals 1/2 starch, 1 Fruit and 1 Fat

Banana Bread

 4 very ripe bananas
 2 eggs
 4 oz (by weight on a scale) of local honey
 2 oz (by weight on a scale) of olive oil
 1 tsp cream of tarter
 0.50 tsp baking soda
 5 oz (by weight on a scale) of Buckwheat Flour
 1 tsp cinnamon

Preheat oven to 330 degrees F

In a Kitchen aid mixer, mix the bananas until they are soup
While that is going grease your bread pan with Crisco or oil of your choice and flour the pan with some of the buckwheat flour.
To the mixer add in eggs, honey, oil, cream of tartar, baking soda and cinnamon until all is blended.
To this add in 5 oz of the buckwheat flour. Now…you want the batter to be that of a cake batter. Not loose. So add in more of the Buckwheat flour. I used a total of 7 oz.

Pour batter into your greased and floured bread loaf pan and bake at 330 for 40 min
When you reach 35 mins turn up the temp to 350 degrees F and bake for another 10-15 mins.
Each oven is different. The result should be a dry knife after insertion in the middle.

Remove from pan and let cool on a cooling rack. When cool, using a bread knife cut up into blocks that weight 2 oz