Buckwheat Banana Bread

Buckwheat isn't related to wheat, and it isn't even a grain.  It is a fruit seed that is a relative of rhubarb.  Buckwheat is a complete protein and has more nutrients than true grains.  Banana helps to balance the strong flavour of the buckwheat flour.  This loaf is best when served chilled from the refrigerator.


1/3 cup softened butter or dairy-free margarine
1 cup coconut sugar
2 eggs
1 cup mashed bananas
1 1/4 cups buckwheat flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1 teaspoon gelatin powder (*Note: I like to use gelatin instead of gums.  Gelatin adds protein as well, but it is not vegetarian.)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk or almond milk

1.  Preheat the oven to 350 degrees.

2.  Cream the butter and sugar.  Then, add the eggs and beat until fluffy.  Stir in the mashed banana.

3.  Combine the dry ingredients.  Stir the dry ingredients into the creamed mixture.  Add the milk and stir until combined.

4.  Pour into a greased clay loaf pan.  Bake for 50 minutes.  Cool for a few minutes before removing from the pan.

*Store in a sealed container in the refrigerator.  This loaf slices and tastes best when chilled.