Upside down banana buckwheat bread
This started with the David Lebovitz’s upside down banana bread but with following modifications:
- Half buckwheat and half regular flour
- A shot of espresso
- No cinnamon
- Reduced sugar in the bread (1/2 cup instead of 3/4) to make up for the extra sugar in the topping
- Sour yogurt instead of the sour cream
Over the years, I have come to realize that banana bread is a very forgiving recipe. I keep the total amount of wet ingredients approximately the same but otherwise am not particularly fastidious. The only thing I am fastidious about is the ripeness of banana. I always go for the ripest version. Otherwise, a little less sugar, a little more espresso, a little more banana, a little less yogurt…. I am a lazy baker. The end product is always moist, always super banana-y, super chocolate-y.
And yes, I went with the water/sugar topping. It tastes perfectly fine.