I came up with this recipe to use up some extra bananas and yogurt, but since I live alone, eating a whole banana bread to myself is... well... pure gluttony. So, to my great pleasure, there is no willpower needed here! I am very proud of how it came out. It is very moist and the buckwheat gives it a nice flavour. If you are used to regular store-bought over-sweetened cakes, I recommend you increase the amount of sugar in the recipe or, you can use these tricks: use over-ripened bananas (they are sweeter), use sweetened applesauce and/or vanilla yogurt instead of plain.

Ingredients

20 serv.

unsweetened applesauce↗1⁄4 cup
margarine↗1⁄4 cup
sugar↗1⁄2 cup
eggs↗2
bananas, mashed (I like to whip mine with a stick blender so they are nice and frothy, with no lumps)↗2
all-purpose flour↗1 cup
buckwheat flour↗1 cup
baking soda↗1 teaspoon
baking powder↗1 1⁄2 teaspoons
salt↗1⁄2 teaspoon
plain yogurt↗1 cup

Step-by-step instructions

1
Preheat oven to 350°F.
2
In a bowl, cream the applesauce and the margarine with the sugar. Add eggs, one at a time, mixing between each addition. Add bananas.***.
3
In another bowl, sift flours with baking soda, baking powder, and salt.
4
Add to previous preparation, alternating with the yogurt. Stir just to to mix.
5
Pour into a greased 9 x 13 cake pan and bake 40 minutes or until a toothpick comes out clean.
6
***If you have a stand mixer, set it on a high speed and let it run while you do the next step.

Source: food.com

Original recipe ↗

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