There is truly something special about this cake. I love how simple it is yet it tastes incredibly moist and delicious. I did have to make one alteration though and that was the use of the walnuts. My youngest son has a tree nut allergies so I had to leave them out. I did lay a few nuts on the top of the cake so I could snap a quick picture for you all to see but that is as far as the nuttiness goes. The cake still tasted great.
The bananas in this recipe rendered the cake super moist. Seriously, it was falling apart off my fork. Such a delicious baked good! I enjoy eating this cake for breakfast with my morning coffee or tea.
Ingredients
1 cup & 2 tbsps buckwheat flour
¾ tsp baking powder
¼ tsp baking soda
Pinch of Allspice
1 tsp McCormick cinnamon
1 cup canned coconut milk
3 tbsp maple syrup
1 Banana, chopped
2 tbsp raisins
8 walnut halves roughly chopped
Instructions
Preheat oven to 180 degrees Celcius (356 degrees Fahrenheit) and lightly oil a 9″ round cake tin.
In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon & allspice. In a separate bowl, combine the coconut milk and maple syrup and then add this to the dry ingredients, throw in the banana, raisins and the chopped walnuts (keep some chopped walnut in reserve to scatter over the top) and fold the mixture together until it’s full combined, the pour in to the baking tray and sprinkle over some more chopped walnut.
Pop in the oven for 25 – 30 minutes, until a skewer comes out clean and it’s firm to the touch. Cool and serve.
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Quick Tip: I like to eat this cake with my morning coffee.