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Buckwheat Ginger Banana Cake with Chocolate

@arecipe.bsky.social

This ginger banana cake is made with buckwheat flour, making it gluten-free. Originally posted to Foodista by Anne Pedersen. Foodista recipes are released under a CC-BY license.

Ingredients

  • 1 cup (135 g) buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ cup (60 ml/70 g) maple syrup
  • ¼ cup (60 ml/65 g) unsweetened applesauce
  • Juice of ½ lemon
  • 1 tbsp (8 g) grated fresh ginger
  • 3 very ripe bananas (should have dark spots on the peel)
  • ¼ cup (30 g) roughly-chopped dark chocolate or chocolate chips

Instructions

  1. 1
    Preheat oven to 170°C (338°F).
  2. 2
    Mix the buckwheat flour, baking powder and baking soda in a bowl, and set aside.
  3. 3
    Mix the maple syrup with the applesauce, the lemon juice, and the grated ginger. Mash the bananas using the back of a fork before mixing them with the other wet ingredients.
  4. 4
    Combine the dry ingredients with the banana mixture. Be careful not to overmix—you don’t want to beat out all of the air.
  5. 5
    Once everything is well-mixed, add the dark chocolate and gently mix again.
  6. 6
    Line a cake pan (20 x 20 cm/ 8 x 8 inch) with parchment paper and pour the batter into it.
  7. 7
    Place in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Category
Desserts
Method
Baking

Dietary Information

Gluten Free

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Buckwheat_Ginger_Banana_Cake_with_Chocolate