Go Back
+ servings

Buckwheat Banana Bread with Yogurt-Espresso Spread


  • Buckwheat Banana Bread
  • 1 cup whole wheat flour
  • ½ cup buckwheat flour (or whole wheat flour)
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 4 very ripe bananas
  • cup packed dark brown sugar
  • 2 large eggs, beaten
  • 1 Tbsp bourbon, optional
  • ½ cup olive oil
  • ½ cup Greek yogurt

  • Yogurt-Espresso Spread
  • 4 oz cream cheese, at room temperature
  • ½ cup plain Greek yogurt
  • Pinch fine-grain sea salt
  • cup powdered sugar
  • ½ tsp espresso powder + a little more for dusting


  • 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

  • Yogurt-Espresso Spread
  • 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.