Cookbook:Ginger Banana Cake with Chocolate

Cookbook | Ingredients | Recipes

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) of grated fresh ginger
• 3 ripe bananas (should have dark spots on the peel)
• ¼ cup (30 g) roughly chopped dark chocolate/chocolate chips

Preparation

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 mixed well together, add the dark chocolate and gently mix again.
6. Line a baking tray (20 x 20 cm/ 8x8 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 comes out clean.