Cacao Banana & Buckwheat Snack Cake | Gluten Free

• Gluten free

• Produce

  • 1 1/2 cups Banana
  • 1/3 cup Cacao powder

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tsp Vanilla extract or vanilla bean paste

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 cup Buckwheat flour
  • 1 Butter or oil to grease the pan
  • 1 cup Chocolate chips
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt

• Dairy

  • 6 tbsp Butter

Found on supernummy.com

Description

Ingredients

• Butter or oil to grease the pan, and parchment paper (optional) to line the pan
• 6 tablespoons butter (melted and cooled) or olive oil
• 1 and 1/2 cups mashed banana (3-4 very ripe spotted bananas)
• 1/2 cup brown sugar (packed), coconut sugar, or cane sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 large eggs, beaten
• 1 cup / 125 grams sifted buckwheat flour (Ive also used 100 grams of buckwheat flour + 25 grams of potato starch to make the cake extra fluffy)
• 1/3 cup plus 1 tablespoon / 42 grams sifted cacao powder (or cocoa powder)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup chocolate chips (mix of semisweet + bittersweet)

Directions

• Preheat oven to 350° F.
• Generously grease a 9 by 9 inch square pan with butter or coconut oil, or line the pan with parchment paper, then grease.
• Mix melted butter (or olive oil), mashed banana, sugar, and vanilla until smooth, then beat in the eggs.
• Whisk flour, cacao powder, baking soda, salt, and cinnamon in a separate bowl.
• Beat the dry mix into the wet mix until fully incorporated. Fold in the chocolate chips.
• Pour the batter into the pan, let it sit for 5 minutes, then bake for 25-30 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.