buckwheat flour banana bread

I always think it's the holiday season in December that is the busiest time of year, but the spring frenzy of school events and extra-curricular activities sneaks in and quickly brings that into question.  So, I've fallen off my weekly post the past few weeks and I'm striving to get back there.  Just a couple of weeks more and the schedule of evening and weekend events should lighten up as we roll into summer and we're definitely looking forward to it.

Full schedules need breakfast on the go and this week's recipe for a Buckwheat Flour Banana Bread brings the combination of flavor and nutrition to go with your morning cup of coffee. A small investment of time one weekend morning or late evening can set you up for the week.  Serve it warm with just a smudge of butter and enjoy. Oh! And this recipe is gluten free too!

Buckwheat Flour Banana Bread (Gluten Free)

Wet Ingredients
-2 overripe bananas
-2/3 cup organic vanilla yogurt
-2 eggs
-1/4 cup brown sugar
-1/2 cup sugar
-1 teaspoon vanilla extract

Dry Ingredients
-3/4 cup gluten free flour (I used Bob's Red Mill 1:1)
-3/4 cup Buckwheat flour
-1/2 cup oatmeal (use gluten free to keep the bread gluten free)
-1/2 teaspoon salt
-1 teaspoon baking powder
-2 teaspoons cinnamon
-1/2 teaspoon nutmeg

Directions
Pre-heat your oven to 350 degrees and prepare a loaf pan by spraying with non-stick cooking spray.  In a  large bowl, mix together the overripe bananas, yogurt and eggs.  Add in the sugar and continue to mix.  Add the vanilla and mix.  In a separate bowl, sift together all of the dry ingredients.  Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until fully incorporated and mixed together.  Pour the bread batter into the prepared loaf pan and bake for 55-60 minutes.  Test with a toothpick to make sure it comes out clean after inserted into the middle of the baked loaf.  Allow to cool in the pan for 15-20 minutes.  Remove from the pan and allow to finish cooling on a wire rack. Once completely cooled, store in a freezer bag or air tight container in fridge for the upcoming week. Enjoy!