Buckwheat Ginger Banana Cake with Chocolate

• 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

Ingredients for 4 servings (700 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 170°C (338°F).

   Oven
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.

   Oven