Buckwheat Hemp Banana Bread

When I spotted a bunch of forlorn, mottled bananas on the counter a week ago, I tried to resist the urge to make banana bread. Surely I could come up with something more interesting than banana bread?

But I wanted banana bread, and I am as much an advocate of honoring one’s cravings as I am of creativity (mostly… Midnight milky ways, I’m looking at you). Plus, I felt a little naked as a Southern food blogger without a signature banana bread! So I created my own version, which offers the comfort and satisfaction of the classic, without the traditional negative impact on your blood sugar and self-control.

Buckwheat is a gorgeous gluten-free grain and a great option for anyone with wheat sensitivity. I often soak buckwheat groats to make a breakfast porridge, but you can get your buckwheat fix in flour form as well. Its warm, nutty flavor was a perfect partner for this rustic loaf, and it happens to be a fabulous source of fiber, phytochemicals and antioxidants as well. If your tummy agrees with grains, regular consumption of buckwheat can offer enormous benefits for your cardiovascular and digestive health. I tamed the strong taste of buckwheat with spelt, and decided to use hemp seeds as an additional boost of protein. Buckwheat and hemp seeds are some of the few plant foods that have the entire amino acid structure, along with goji berries, quinoa and chia seeds. Make a point to include these in your diet if you’re a vegan/vegetarian who has trouble feeling satisfied and full.

This bread is truly healthy enough to eat for breakfast, and I can attest that one slice, slathered with almond butter and accompanied by fresh fruit, kept me full for several hours. My fiancé and I also brought a few slices for plane snacking last weekend, and they were a welcome alternative to the glow-stick orange “cheese” crackers offered (how do they make that color?).