First, the bananas should be finely mashed and mixed with the amaranth.
The resulting mash then set aside so that the amaranth can swell a little.
Then beat the butter with the sugar in a mixing bowl until the sugar is mostly dissolved. Add the eggs and continue beating until you have a slightly creamy mixture. Now fold in the mashed bananas.
Combine the rolled oats, cornmeal, buckwheat flour, salt and baking soda and then stir and knead it all into the banana mixture. Pour the dough into a well greased baking dish.
I always use a loaf pan. Bake in a preheated oven at 180 °C for 55 to 65 minutes. Test with a stick.
The banana bread is ready when no more dough sticks to the wooden stick. Remove the bread from the oven and let it steam in the pan for another 10 minutes, then turn it out of the pan.
