Glazed Over: Buckwheat Banana Bread

When you’ve been baking for decades, in a variety of capacities like I have, chances are you’ve whipped up countless loaves of banana bread. Every cafe or bakery kitchen had their own recipe, and the variations were endless. Some used buttermilk and browned butter, while others used canola oil and sour cream. Chocolate and toasted nuts were optional add-ins, as were peanut butter, or Nutella.  

The one constant about banana bread is its continuous popularity. Everyone loves banana bread, including yours truly. The reason I buy bananas is so that they can get all ripe and speckled, which means I then toss them in the freezer for future banana bread baking. Once thawed, the banana flesh slumps out of its skin, and while it sure doesn't look very pretty, it is a dandy ingredient to bake with.  

So, while you may think that you don’t need another banana bread recipe, I think you’ll enjoy this one. I used a little bit of buckwheat flour in addition to the all-purpose, as I quite like its earthy, slightly bitter taste, and it pairs especially well with toasty nuts and sweet banana. Buckwheat also loves chocolate, and some chunks of dark chocolate would not be out of place here.  

If you’ve never baked with buckwheat before, you’re in for a treat. Contrary to its name, buckwheat is not a true grain or wheat. It’s actually a seed closely related to rhubarb and sorrel. However, because its seeds are rich in complex carbohydrates, it’s sometimes referred to as a pseudo-cereal. While it’s not a true grain, it can be used like one in cooking and is a delicious alternative to rice, pasta, couscous or bulgar wheat. Buckwheat is naturally gluten-free, which makes it a great alternative to those avoiding gluten.  

Buckwheat comes in several different forms. The buckwheat seeds are often called “groats”. The groats can be raw, sprouted or toasted, and when they’re toasted they’re known as “kasha”, which has an earthier, nuttier flavour than raw buckwheat. You can find buckwheat in the form of pasta as well, including soba noodles. And then there is buckwheat flour, which is wonderful to bake with, and a grand way of including some rich nutrients to baked goods, including protein, fibre, and it ranks low on the glycemic index.  

Because there is no gluten in buckwheat flour, the texture of this banana bread is slightly crumbly, but in a good way. And now we need to talk about that maple tahini glaze, which is everything. It really dresses up this banana bread and I could honestly eat it by the spoonful, but willpower eventually kicks in. It’s sweet, yet not overly so, and the tahini maple combo marries so well with the banana, walnut, and buckwheat action in the bread.  

Buckwheat flour can be a little on the pricey side, but once you have a bag you’ll find a multitude of uses for it. Or if you just want to purchase small amounts for this recipe, think about purchasing at bulk food stores.