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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Buckwheat Ginger Banana Cake with Chocolate

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.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  1. Preheat oven to 170°C (338°F).
  2. Mix the buckwheat flour, baking powder and baking soda in a bowl, and set aside.
  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. 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. Once everything is well-mixed, add the dark chocolate and gently mix again.
  6. Line a cake pan (20 x 20 cm/ 8 x 8 inch) with parchment paper and pour the batter into it.
  7. Place in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.