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Buckwheat Banana Bread
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Buckwheat Banana Bread

Kuttu (buckwheat)ModernInternationalSnackFlour (atta)VegetarianContains dairyContains glutenContains nuts

Prep 15 min · Cook 40 min · Serves 5

Make

Ingredients

  • chia seeds — 1/2 tbsp
  • bananas — 2 medium (mashed)
  • buckwheat flour — 1 cup
  • oats — 1/4 cup
  • maple syrup or honey — 1/4 cup
  • milk — 1/4 cup
  • olive oil — 1/4 cup
  • vanilla extract — 1 tsp
  • baking powder — 1 tsp
  • baking soda — 1 tsp
  • salt (as per taste)
  • cinnamon — 2 tsp
  • chocolate chips or chopped nuts (optional, for the top)

Method

  1. Heat the oven to 180 C. Grease a 9 x 5 inch loaf tin and line it with baking paper.
  2. In a large bowl, stir the mashed bananas with the oil, milk and maple syrup or honey.
  3. In a smaller bowl, mix all the dry ingredients.
  4. Add the dry mix to the banana mixture in three lots, mixing well each time, then stir in the vanilla.
  5. Pour the batter into the tin and, if you like, sprinkle chocolate chips or nuts on top.
  6. Bake for 30 to 40 minutes, until golden brown; the loaf stays moist. Cool on a rack for 10 minutes, then slice.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe by Renu Lamba · Recipe from FSSAI Eat Right India, Indi-Genius Food Challenge recipes, PDF pp. 104-105 (printed p. 97 on the photo page; the recipe page is unnumbered), written in our own words.