One-Bowl Banana Buckwheat Cake (gluten-free)

One-Bowl Banana Buckwheat Cake (gluten-free)

My whole grain flour obsession du jour is buckwheat flour. I’ve been using buckwheat flour in combination with wheat flour for years, but now I’m learning to savor it solo. Sweet-tooth me, a banana cake seemed a great place to start.

You may already have an affection for buckwheat, too without having thought about it much: think savory French crepes  with melting Gruyere (the ultimate street food IMHO) or a big bowl of earthy Japanese soba noodles. But if baking with buckwheat is unfamiliar terrain, then it’s time to explore.

Ingredients

  • 1-1/2 cups buckwheat flour
  • 1 cup natural cane sugar (or granulated sugar)
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 large eggs, at room temperature
  • ⅔ cup vegetable oil
  • 1 tsp vanilla extract
  • 1-3/4 cups mashed VERY ripe bananas
  • ⅔ cup semisweet chocolate chips (use gluten free chocolate chips if baking gluten-free)
  • ¾ cup coarsely chopped pecans
Read the whole recipe on power hungry