Buckwheat Banana Bread

Makes two 8-inch loaves

Music Pairing: Heatwave by Martha & The Vandellas

• 1 cup (200 grams) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (150 grams) 00 flour
• 1/2 cup (60 grams) buckwheat flour
• 2 teaspoons (10 grams) baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (112 grams) butter, melted
• 4 very ripe bananas, mashed (340 grams)

1. Preheat the oven to 350ºF. Line two 8-inch by 4-inch by 2-inch loaf pans with a piece of parchment long enough to hang over the sides (this helps to lift the cake out of the pan easily).
2. In a large bowl, add the sugar, eggs, and vanilla. Beat with a whisk until well combined.
3. Add the flours, baking powder, baking soda, and salt. Stir with a wooden spoon or spatula just long enough until blended, and there are no visible signs of flour in the batter.
4. Fold the butter and bananas into the batter.
5. Divide the batter between the prepared pans. Bake 40 minutes, until a metal skewer inserted in the center comes out clean. Set the pans on a wire rack, and let cool for at least one hour before slicing. The cake will stay fresh, wrapped tightly in parchment paper, for up to three days.