Banana buckwheat loaf from Open Kitchen: Inspired Food for Casual Gatherings (page 307) by Susan Spungen

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Notes about this recipe

  • rittingerv on May 14, 2022

    Very tasty. Could not get the groats or the walnut oil, so used a wheat germ & sunflower seed combo for the groats and butter for the walnut oil. The maple-tahini topping is A+.

  • Lepa on April 05, 2020

    This is an interesting loaf. It has a nice, nutty flavor because of the buckwheat flour and nut oils. I ran out of walnut oil so I used 1/2 walnut oil and 1/2 hazelnut oil. I didn't have buckwheat groats so I skipped those. While I normally don't like icing on cake, it was necessary here to balance the flavors. I'd make this again but it won't replace my favorite banana bread.

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