International / basics / Cakes & baking
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.
Ingredients
- buckwheat flour, (135 g)1 cup
- baking powder1 tsp
- baking soda1 tsp
- maple syrup, (60 ml/70 g)1/4 cup
- unsweetened applesauce, (60 ml/65 g), unsweetened1/4 cup
- Juice of ½ lemon, juice of ½ lemon1/2
- grated fresh ginger, (8 g), grated fresh1 tbsp
- very ripe bananas, very ripe (should have dark spots on the peel)3
- roughly-chopped dark chocolate or chocolate chips, (30 g), roughly chopped; or chocolate chips1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
Region evidence: no stated origin (basic dish)
