4 large ripe bananas (if your bananas aren’t ripe, adjust the amount of sweeteners in your cake)
¼ cup maple syrup
1 tsp molasses
1 cup plant-based milk
1 tsp vanilla
¼ cup coconut oil
1 ½ cup raw buckwheat grains, blended into flour – approx. 2 cups/or use shop-bought buckwheat flour – 2 cups
1 tsp baking powder
1 tsp baking soda
Pinch of salt
¼ chocolate buttons
1 banana for decoration (can be skipped)
Preheat the oven to 180 degrees Celsius.
Mash the bananas in a large bowl, add all wet ingredients, mix and set aside.
Sieve flour into a large bowl, add baking powder, salt and soda. Mix wet ingredients with the dry ones, fold the batter gradually. Add the chocolate buttons at the end and stir in. Pour the batter into lightly greased loaf tin. Slice a banana lengthwise and decorate the top of the cake with 2 banana slices.
Bake for 25-30 minutes, check if cooked by inserting a bamboo skewer in the middle – it should come out dry or with a few wet bits. If not cooked, lower the temperature and cook for additional 5-8 minutes. Enjoy