Buckwheat Banana Bread
Preheat oven to 350° F.
Prepare a loaf pan with a smear of butter, then line with parchment, letting it hang over on both of the longer sides.
In a medium-sized bowl, whisk the flours, cinnamon, nutmeg, sea salt, baking soda, and baking powder
In a large bowl, mash the bananas and brown sugar until virtually no lumps of banana remain and the brown sugar have dissolved.
Mix in the eggs, oil, bourbon (if using), and sour cream.
Add the dry ingredients and mix in with a rubber spatula.
Scrape the batter into a prepared pan and smooth the top.
Bake the bread until the top springs back when gently pressed, and a tester inserted into the center comes out clean (~ 55–65 minutes)
Transfer pan to a wire rack and allow the bread to cool in the pan for 30 minutes.
Turn the bread out onto a rack and let cool completely
In a large bowl, whisk the cream cheese, yogurt, and sea salt until no lumps remain.
Sift the powdered sugar through a fine-mesh sieve into the bowl and whisk vigorously to combine, then stir in espresso powder.