Ginger Banana Cake With Chocolate – a delicious recipe with Flour, Baking Powder, Baking Soda, Maple Syrup, Unsweetened Applesauce, Lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 170u00b0C (338u00b0F).
2
Mix the buckwheat flour, baking powder and baking soda in a bowl and set aside.
3
In a larger bowl mix the maple syrup with the applesauce, lemon juice and 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. Once everything is mixed well, add the dark chocolate and gently mix again.
5
Line a baking tray (20 x 20 cm/ 8x8 inch) with parchment paper and pour the batter into it. Place it in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
289
kcal
Calories
4
g
Fat
61
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Buckwheat Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/4 cups Maple Syrup, and more.
Yes, Ginger Banana Cake With Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
