Ginger Banana Cake with Chocolate
1 cup buckwheat flour (135 g)
1 tsp baking powder
1 tsp baking soda
¼ cup maple syrup (60 ml/70g)
¼ cup unsweetened applesauce (60 ml/65 g)
Juice of ½ lemon
1 tbsp of grated fresh ginger (8 g)
3 ripe bananas (should have dark spots on the peel)
¼ cup roughly chopped dark chocolate/chocolate chips (30 g)
Preheat oven to 170° Celsius (338° Fahrenheit)
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 mixed well together, add the dark chocolate and gently mix again.
Align a baking tray (20 x 20 cm/ 8x8 inch) with parchment paper and pour the batter into it.
Place in the oven and bake for about 45 minutes or until a toothstick comes out clean.