banana blueberry buckwheat bread

Tired of pumpkin, cranberries or the endless nightmares about turkey roasting methods? Ditto on the pre holiday mental fatigue, I just want fresh blueberries is often my simple request this time of year.
This week before the pressure to bake with pumpkin and/or pumpkin spice on Thanksgiving take over I made banana blueberry buckwheat bread for breakfast or coffee time and I'm glad I did, because it's good. The bursts of blueberries in this buckwheat flavored loaf reminds me of one of my favorite comfort foods, buckwheat pancakes with blueberries, applewood smoked bacon with loads of butter and maple syrup. My banana blueberries buckwheat loaf is a sort of a refined, baked version of that over the top meltingly delicious favorite breakfast.

Is anyone else thinking about how Thanksgiving used to be before Covid (like last year)? I'm trying to be positive and am feeling very thankful to the SF Chronicle food writer who suggests that if we are able to order Thanksgiving dinner from a local restaurant, we should do that. We ordered our dinner from our favorite Italian restaurant in SF, Palio in the financial district. Now, thankfully I'm putting my energy into setting the table and baking an apple pie for Thanksgiving, what a treat for me!

Ingredients and Recipe for Banana Blueberry Buckwheat Bread

Makes 1- 9 x 5 x 3 size loaf pan

1/2 cup sugar

2 large eggs

1 cup mashed ripe banana, about 2-3 bananas

1/2 cup plain full fat Greek yogurt

1 teaspoon vanilla extract

Scant teaspoon sea salt

1 cup all purpose flour

1/2 cup buckwheat flour

Scant teaspoon baking soda

2/3 cup fresh blueberries

1/2 cup unsalted butter, melted and slightly cooled

Preheat the oven to 350F

Coat loaf pan with baking spray

In a large bowl beat together the sugar and eggs until lighter in color and slightly foamy, about 1-2 minutes. Whisk in the mashed bananas, yogurt, vanilla and salt.

In a separate smaller bowl combine the flours and baking soda.

Using a rubber spatula stir in the dry ingredients until well combined. Stir in the blueberries and fold in the melted butter, combining well.

Pour the batter into the prepared loaf pan, evenly distribute in the pan and smooth the top.

Bake the loaf for about 60 minutes, until a skewer inserted comes away clean without crumbs.

Cool loaf in the pan on a metal rack for about 10 minutes and then remove the pan, continue cooling before slicing.

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