Ginger Banana Cake with Chocolate
This gluten-free ginger banana cake gets its structure from buckwheat flour, which adds a nutty, slightly earthy edge to the sweet fruit. Maple syrup and applesauce stand in for refined sugar and added fat, so the very ripe bananas do most of the work. Fresh ginger and a squeeze of lemon keep the crumb lively, and chopped dark chocolate adds pockets of bitterness. It all comes together in two bowls.
Instructions
Heat the oven to 170°C (338°F). Line a 20 x 20 cm (8 x 8 inch) cake pan with parchment paper.
Stir the buckwheat flour, baking powder and baking soda together in a bowl and set it aside.
In a second bowl, mix the maple syrup, applesauce, lemon juice and grated ginger. Mash the bananas with the back of a fork, then stir them into this wet mixture.
Tip the dry ingredients into the banana mixture and fold them together. Stop as soon as everything is combined, because overmixing knocks out the air the cake needs to rise.
Add the chocolate and fold it in gently. Pour the batter into the lined pan.
Bake for about 45 minutes. The cake is done when a toothpick pushed into the center comes out clean.
Make it personal.
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