Kripalu Recipe: Buckwheat Banana Bread

Posted on May 9th, 2014 by in Kripalu Kitchen

banana_breadBuckwheat, a plant native to Siberia and related to rhubarb, is an exceptional source of magnesium, the antioxidant rutin, and the phytonutrient chiro inositol, which helps stabilize blood sugar levels. As for cardamom, a study confirmed its ability to aid digestion and lower blood pressure. Enjoy!

Makes one loaf.

¼ cup buckwheat flour
1¼ cup whole wheat pastry flour (or gluten-free alternative)
¾ cup unbleached white flour (or gluten-free alternative)
Pinch sea salt
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄8 teaspoon allspice
¼ teaspoon cardamom
½ cup agave nectar
½ cup sunflower oil
3–4 ripe bananas

In a large bowl, combine all flours with salt, baking powder and soda, and spices. In another bowl, roughly mash the bananas and combine with agave nectar and oil. Make a well in the center of the dry ingredients and pour in banana mixture. Stir until smooth. Oil a loaf pan and pour in the batter. Bake at 375 degrees for about 45 minutes or until a toothpick inserted in the center comes out clean.

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