Limoncello Wheat Bread

I made this one evening after opening my freezer and seeing the frozen, black banana that had been in there for a while. One banana wasn't enough for banana bread, so I used my usual banana bread recipe, halved, and changed it to include whatever I found in the freezer (frozen apple slices and a small bottle of limoncello) and cabinet (agave nectar and buckwheat flour). The result... very good.

Limoncello Wheat Bread

1 egg
1 T vegetable oil
2 T agave nectar
1/4 cup limoncello
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buckwheat flour
1 mashed banana (the more ripe, the better)
1/2 apple, chopped

Beat egg and mix in other ingredients, folding in the banana and apple last. Pour into two greased mini-loaf pans (or one small loaf pan) and bake for 325 degrees for about 45-50 minutes, or until toothpick comes out clean. Double recipe to make a full regular-sized loaf.

(Recipe by H. Farrell)