If this banana bread doesn’t make you fall in love with buckwheat, I think you’re a lost cause.
Swapping out 1/3 of the all-purpose flour for the buckwheat flour adds a uniquely rich flavor and soft texture that’s complemented by the maple syrup, olive oil, and Greek yogurt. It’s light and moist at the same time. (“How does she do it?” some have asked)
A couple of notes: I do not add nuts because baked goods are no place for nuts. I leave chunks in the mashed banana, rather than smashing until smooth. Both just personal preferences. This takes well to tweaks…Go wild!