Recipe Git v1

Buckwheat Ginger Banana Cake with Chocolate

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Drink, Sauce, Gluten-free, Baked

Tags: easy, gluten-free, recipes for cake, recipes from foodista, recipes using applesauce, recipes using baking powder, recipes using banana, recipes using lemon juice, recipes using maple syrup, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABuckwheat_Ginger_Banana_Cake_with_Chocolate)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABuckwheat%20Ginger%20Banana%20Cake%20with%20Chocolate&oldid=4516876

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

Preheat oven to 170°C (338°F).
Mix the buckwheat flour, baking powder and baking soda in a bowl, and set aside.
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.
Combine the dry ingredients with the banana mixture. Be careful not to overmix—you don’t want to beat out all of the air.
Once everything is well-mixed, add the dark chocolate and gently mix again.
Line a cake pan (20 x 20 cm/ 8 x 8 inch) with parchment paper and pour the batter into it.
Place in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.