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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.

Source and licence

"Buckwheat Ginger Banana Cake with Chocolate" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Buckwheat_Ginger_Banana_Cake_with_Chocolate, revision 4516876), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Buckwheat_Ginger_Banana_Cake_with_Chocolate&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516876

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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.