Recipes by Marcia Frost

Buckwheat Chocolate
Banana Bread

I've been trying a lot of different flours from Pereg Naturals lately and the Buckwheat was definitely the one which was the least like I expected.

I presumed it would be heavy, like the grain, but it was anything but. It was a smooth transition into a baking.

I originally decided to start with a buckwheat chocolate snack cake* recipe and alter it a bit because I was worried this flour would be dark and heavy. Instead, I got rave reviews from friends who had no idea it was a gluten-free buckwheat flour.

*If you'd like to make this more cake like, bake it for 10 minutes less in a square pan.

6 tablespoons of butter or oil
2 eggs
1 teaspoon vanilla extract
3 large, overripe bananas, mashed
1 cup buckwheat flour
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon Baking soda
1/2 teaspoon cinnamon
Sprinkle of salt
1 cup semi-sweet chocolate chips
Additional Chocolate chips and walnuts for topping, if desired

(See below for complete directions)

  • Preheat oven to 350 degrees.

  • Cream butter with electric mixer.

  • Add eggs, vanilla< and banana and beat until smooth.

  • Blend in dry ingredients.

  • Mix in chocolate chips by hand.

  • Pour into loaf pan with greased parchment paper. Top with more chips and walnuts, if desired.

  • Bake for 40 minutes, or until toothpick in the middle comes out clean.

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