Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Banana | 1 medium (118g) | 105 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Preheat oven to 170°C (338°F).
Mix the buckwheat flour, baking powder and baking soda in a bowl, and set aside.
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.
Combine the dry ingredients with the banana mixture. Be careful not to overmix—you don’t want to beat out all of the air.
Once everything is well-mixed, add the dark chocolate and gently mix again.
Line a cake pan (20 x 20 cm / 8 x 8 inch ) with parchment paper and pour the batter into it.
Place in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.