Banana Buckwheat Bread
2-1/2 cups organic all-purpose white flour *
1 cup buckwheat flour *
3 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 cup butter or marjarine
1-1/2 cup sugar (or 3/4 cup condensed fruit sweetener*)
3 large eggs
3/4 cup whole milk
2 cups mashed ripe bananas (about 6 medium)
1 cup chopped pecans
* available at health-food stores
Preheat oven to 350 degrees F. Lightly butter and flour a 9 by 5 by 3-inch pan.
Mix the flours, baking powder, baking soda, and salt in a large bowl. Using a hand-held electric mixer at high speed, cream the shortening and sugar in a large bowl until light. Add the eggs one at a time, beating well after each addition. Add the dry ingredients and the milk, alternating in thirds. Fold in the bananas and pecans.
Pour batter into the prepared pan and bake for one hour, or until a toothpick inserted in center comes out clean. Cool on a cake rack for 10 minutes. Unmold and cool completely before slicing.