I made a banana run for my husband on Sunday morning, and in addition to the regular bananas, there were bananas that were marked down and so far gone I knew he would not eat them. So I bought four of those as well as the others, and after lunch, I baked my variation on that Buckwheat Banana Cake recipe (Bon Appetit 2016 but online at Epicurious). I add 2 Tbs. of milk powder and replace the sour cream with nonfat Greek yogurt. I also use regular salt, so I reduce it by half. While the frosting is probably wonderful, it is unnecessary, so I don't use it.

I wanted to try it in a Bundt pan, so I used The Grease on my Nordic Ware Solera pan, which is 5-cup capacity, then realized I had too much batter, so I put the cake in, then grabbed a 1 cup individual Bundt pan, coated it, put in the remaining batter, and popped it in as well. The cake was done in 40 minutes, and the little one in about 23 minutes. I bake Bundt pans on the third rack up in my oven (slightly above halfway). We love this recipe, and it is completely wholegrain.

Next time, I'll use a 6-cup Bundt pan. This recipe is ideal for a Bundt pan because it has a flat top, which means it sits nice and flat when turned out.

I've posted my reworking of the Rye-Barley Crispbread that I've been baking and my husband and I have been enjoying. It might help Aaron in his search for more cracker-like recipes to feed his hungry kids.

I'm still looking for that recipe for Skeptic (and for myself!) for the rolls with the chocolate inside. While looking for it, I came across a recipe for Sardinian flatbread, which is the carta di musica that Mike mentions. Now I feel irked with myself for having missed it on a recent quiz.

BakerAunt your rolls sounds great!

I'm going to bake the Millet Sunflower Bread from the KAF Whole Grain Baking Book tomorrow. That meant cooking the millet tonight, which I'm doing right now.

I actually have a case of Bob's Red Mill Millet in the pantry, which I bought last year when I discovered how wonderful this bread is, so it's time that I started using some of it.

I'm trying to decide if I can do a double recipe of the Sunflower Millet Bread since I cooked a full batch of millet (directions follow the bread recipe) without remembering that it makes a lot, and even with a half recipe, I have some left over.

The recipe only calls for 1 tsp. yeast. I know that when doubling a recipe, we don't usually double the yeast, but this recipe is heavy on whole grains. Any thoughts on this?

Italiancook, yum!! I still have some kaf cinnamon chips but ordered more a while back from nuts.com because kaf didn't have them anymore. Don't you love how the house smells when it's baking? It's the little things...