Which brings me to my banana cake. Everyone who buys bananas ends up with some brown bananas, so it’s my position that one can never have too many recipes that use them up. So I offer you a quick and easy banana cake, adapted from a recipe in my new cookbook, Piece of Cake! Like all of the recipes in the book, this cake is made in one-bowl, without fuss. It turns out that buckwheat and bananas are a match made in heaven. I’ve embellished my cake with chocolate chips and pecans, but you could leave them out.
Oh, and if you need further incentive to try this cake, consider this: buckwheat, like quinoa, contains a full spectrum of essential amino acids, making it one of the few vegetable sources of complete protein that equals the protein of fish or meat in quality. Perhaps I should rename this “power cake?” Happy baking.
One-Bowl Banana Buckwheat Cake
Makes 12 servings
Preheat oven to 350°F (180°C)
9-inch (23 cm) square metal baking pan, sprayed with nonstick baking spray with flour
1-1/2 cups buckwheat flour
1 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
2/3 cup vegetable oil
1 tsp vanilla extract
1-3/4 cups mashed ripe bananas
2/3 cup semisweet chocolate chips (use gluten free chocolate chips if baking gluten-free)
3/4 cup coarsely chopped pecans
1. In a large bowl, whisk together flour, sugar, baking soda, and salt.
2. Add eggs, oil and vanilla to flour mixture and stir with a wooden spoon until just blended. Gently stir in bananas and pecans.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.
* Be sure to add the bananas after the batter is first mixed. Adding them at an earlier stage can make the cake tough and rubbery in texture. Gently stir them in only until just barely blended (the batter will appear lumpy) to avoid overmixing.
* Baking soda is naturally gluten free, so no need to buy a special variety if baking gluten free.
* Store the cooled cake at room temperature in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 3 days. Alternatively, wrap the cooled cake in plastic wrap, then foil, completely enclosing cake, and freeze for up to 6 months. Let cake thaw at room temperature for 2 to 3 hours before serving.
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