Buckwheat Banana Cake with Ginger and Chocolate

Introduction

Buckwheat flour gives this banana cake a slightly nutty base, while fresh ginger and dark chocolate keep it from tasting flat or overly sweet. You bake it in an 8 x 8 inch pan for about 45 minutes, which makes it practical for breakfast, snack slices, or make-ahead lunchbox cake.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 9

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

Instructions

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.

Variations

• Replace the ¼ cup (30 g) roughly-chopped dark chocolate or chocolate chips with chopped walnuts or pecans if you want crunch instead of melted pockets of chocolate.
• Swap the 1 tbsp (8 g) grated fresh ginger for 1 tsp ground ginger if needed; the cake will taste warmer and less bright than it does with fresh ginger.
• Replace ¼ cup of the buckwheat flour with oat flour if you want a softer, less earthy crumb while keeping the cake structure intact.
• Skip the dark chocolate entirely for a plainer banana-ginger cake with a more direct fruit flavor and a slightly lighter texture.
• Bake the batter in a lined loaf pan instead of the 20 x 20 cm pan if that is what you have; the cake will be taller and may need a bit more baking time.

Tips for Success

• Use bananas with dark spots on the peel, as listed, because underripe bananas will not mash as smoothly or sweeten the cake enough.
• Grate the fresh ginger finely so it distributes evenly instead of leaving fibrous bits through the crumb.
• Stop mixing as soon as the buckwheat flour disappears into the wet mixture; overmixing will make the cake heavier.
• Fold in the dark chocolate at the end, as written, so it stays evenly dispersed instead of sinking into overworked batter.
• Check doneness with a toothpick in the center at the 45-minute mark; it should come out clean, not wet with batter.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 5 days. If stacking slices, place parchment paper between layers.

Freeze individual slices or the whole cake, well wrapped and stored in a freezer-safe container or bag, for up to 2 months. Thaw in the fridge overnight or at room temperature for about 1 hour.

For reheating, warm slices in the microwave for 10 to 15 seconds, or in a 160°C oven for 5 to 8 minutes. If you want to keep the cake moist in the oven, cover it loosely with foil.

FAQ

Can you use frozen bananas?

Yes. Thaw them fully, drain off any excess liquid if there is a lot of it, and then mash and use them as directed.

Is the cake supposed to be dense?

Yes. Buckwheat flour and mashed banana give it a tighter, more compact crumb than a standard wheat-flour cake.

Can you make it without the dark chocolate?

Yes. The cake still works without it and tastes more directly of banana and ginger.

Is this cake gluten-free?

Buckwheat flour is naturally gluten-free, but you should also check the labels on the baking powder and chocolate and avoid cross-contact if needed.