Skip to main content

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.




Labels:

Comments

Post a Comment

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s
Post a Comment
Read more

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k
Post a Comment
Read more

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed our
Post a Comment
Read more