Banana Pineapple Buckwheat Bread

I had two darkening bananas on my counter and went to Google to search for an egg-free banana bread recipe. I lucked out and found a sugar-free one as well. I adapted what I found, which was on a website that didn't seem to have a name to it, but was all about recipes, so thanks, and I sure am pleased with the results. It almost looks like brown bread, due to the dark color of buckwheat flour, and it is moist and flavorful like most banana breads.

Banana Pineapple Buckwheat Bread

Preheat oven to 350 deg.

Mix:

2 cups buckwheat flour (I used Bob's Redmill)

2 tsp. Baking Powder

1/2 tsp. Baking Soda

2 tsp. Xanthan Gum

Set aside

Then process in a food processor the following:

2 bananas

1 cup of fresh pineapple (or crushed canned pineapple)

Add wet to dry and then add the following:

1 Tb. oil

1/4 cup rice milk

Mix well and bake in a greased loaf pan for about 40 min.

Let cool for about 5 min. and then carefully remove loaf from pan and finish cooling on a wire rack.